Cherry Basil Orzo Pasta


PREP TIME: 8 to 10 mins | COOK TIME: 8 to 10 mins


  • 1 cup frozen Montmorency tart cherries

  • 1/2 cup dried dates, pitted and chopped

  • 1 teaspoon garlic, minced

  • 1/2 pound orzo pasta

  • 4 ounces feta cheese

  • 1/4 cup fresh basil chiffonade

  • Salt to taste


Makes 6 to 8 bowls of pasta


  1. Mix together Montmorency tart cherries, dates and garlic in a small sauce pan on low; heat until dates are rehydrated.

  2. Meanwhile, boil orzo pasta in salted water for 8 to 10 minutes.

  3. Drain pasta, stir in tart cherry mixture and feta cheese.

  4. Season with salt and garnish with fresh basil.

Source: www.choosecherries.com

Cherry Glazed Chicken


PREP TIME: 10 mins | COOK TIME: 45 to 50 mins


  • 1 16-ounce can Montmorency tart cherries, unsweetened

  • 1 broiler-fryer chicken, cut up

  • 1/2 cup milk

  • 1/2 cup all-purpose flour

  • 1 teaspoon dried thyme

  • Salt and pepper, to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)

  • 1 to 2 tablespoons vegetable oil

  • 1/4 cup brown sugar

  • 1/4 granulated sugar

  • 1 teaspoon prepared yellow mustard


Makes 6 servings


  1. Rinse chicken; pat dry with paper towels. Pour milk into a shallow container.

  2. Combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly.

  3. Heat oil in a large skillet. Add chicken; brown on all sides.

  4. Put chicken in a 13x9x2-inch baking dish. Bake covered with aluminum foil, in a preheated 350 degree F oven for 30 minutes.

  5. Meanwhile, drain Montmorency tart cherries, reserving 1/2-cup of Montmorency tart cherry juice. Combine Montmorency tart cherry juice, brown sugar and granulated sugar in a small saucepan; mix well.

  6. Bring mixture to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until sauce is slightly thickened. Stir in Montmorency tart cherries.

  7. After chicken has cooked 30 minutes, remove from oven and uncover. Spoon hot tart cherry mixture over chicken.

  8. Bake, uncovered, 15 to 20 minutes, or until chicken is tender. Serve immediately.

Source: www.choosecherries.com

Pork Chops with Cherry Sauce


PREP TIME: 5 mins | COOK TIME: 15 mins


  • 1/3 to 1/2 cup dried Montmorency tart cherries

  • 2 boneless pork loin chops, about 1-inch thick

  • Salt and black pepper, freshly ground, to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)

  • 2 tablespoons vegetable oil

  • 1/2 cup onion, chopped

  • 1 cup reduced sodium chicken broth

  • 2 tablespoons orange marmalade

  • 1 tablespoon balsamic vinegar

  • Dried red pepper flakes, to taste (used 1/8 teaspoon pepper)


Makes 2 entreés


  1. Season pork chops with salt and pepper.

  2. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate.

  3. Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried Montmorency tart cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half. Reduce heat.

  4. Add pork chops to pan to heat through, 5 to 6 minutes. (Cook pork chops longer on lower heat if pork chops are very thick or have a bone in them.) Internal temperature of the pork should be about 160 degrees F.

  5. Add chicken broth or water, if needed.

  6. Serve pork chops with cherry sauce spooned over them.

Source: www.choosecherries.com