Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
20 minutes |
4 servings |
5 oz pork, ¼ C cherry sauce |
4 bone-in center-cut pork chops (about 5 oz each)
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¼ tsp salt
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⅛ tsp ground black pepper
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2 tsp olive oil, divided into 1½ tsp and ½ tsp portions
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1 C onion, diced
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1 C dry red wine
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1 tsp dried tarragon
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1 C dried cherries, either sweet Bing or tart (or substitute another dried fruit such as raisins, figs, or prunes)
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Directions
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1
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Trim visible fat from pork chops. Sprinkle with salt and pepper.
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2
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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.
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3
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Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.
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4
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Add red wine. Cook and stir 1 minute to loosen the flavorful brown bits and mix them into the sauce.
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5
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Add tarragon and cherries. Cook and stir 1 minute to blend.
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6
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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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