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
Season pork chops with salt and pepper.
Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate.
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.
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.
Add chicken broth or water, if needed.
Serve pork chops with cherry sauce spooned over them.