balsamic vinegar

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.