Recipe Source: Deliciously Healthy Dinners
||5 oz pork, ¼ C cherry sauce
4 bone-in center-cut pork chops (about 5 oz each)
¼ tsp salt
⅛ tsp ground black pepper
2 tsp olive oil, divided into 1½ tsp and ½ tsp portions
1 C onion, diced
1 C dry red wine
1 tsp dried tarragon
1 C dried cherries, either sweet Bing or tart (or substitute another dried fruit such as raisins, figs, or prunes)
Trim visible fat from pork chops. Sprinkle with salt and pepper.
In a large nonstick pan, warm 1½ teaspoons of oil over high heat. When pan is hot, brown chops on both sides, about 2 minutes per side. Remove chops from pan. Set aside.
Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.
Add red wine. Cook and stir 1 minute to loosen the flavorful brown bits and mix them into the sauce.
Add tarragon and cherries. Cook and stir 1 minute to blend.
Return pork chops and any juices to pan. Cover. Simmer 9 minutes to thicken sauce and until pork chops are fully cooked (to a minimum internal temperature of 160 °F).
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