Randy Mayor
4 servings (serving size: 1 pork chop and about 1/4 cup sauce)

You can use this versatile two-ingredient sauce over pork or chicken.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan, and keep warm.

Step 2

Add preserves, vinegar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan. Cook 30 seconds, scraping pan to loosen browned bits. Serve with pork. Garnish with chopped chives, if desired.

Chef's Notes

Becky Courchesne of Frog Hollow Farm uses her preserves as a basis for a simple pan sauce. You can slice a one-pound pork tenderloin into four medallions to use in place of the pork chops, or try the sauce over duck breast. Either way, this classic flavor combination makes good use of high-quality cherry preserves.

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Ratings & Reviews

Smiley7600's Review

January 06, 2013
Very easy and delicious. We substituted apricot preserves for cherry and it was very tasty. Will definitely be making this again!

snoopka's Review

September 26, 2011
So tasty and so easy. Everyone loved it. Who would have thought a recipe with so few ingredients can turn out so good!

NBComer's Review

July 10, 2010
My husband and I made this recipe as an alternative to a traditional pork chop. It was AWESOME ~ the contrast between the sweet preserves and the chives really topped it off!

aideli's Review

January 06, 2010
this recipe makes our regular rotation. i have 2 picky toddlers and they clean their plate. we have made this for company and they have raved about it. try it as is before "tweaking" it. i think you'll be surprised