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Pork Chops in Warm Cherry Sauce

The rich, savory sauce makes this an elegant dish

Recipe Source: Deliciously Healthy Dinners


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)

calories 374
Total fat 7 g
Saturated fat 2 g
Cholesterol 98 mg
Sodium 237 mg
Total fiber 4 g
Protein 34 g
Carbohydrates 31 g
Potassium 655 mg


  • 1
    Trim visible fat from pork chops. Sprinkle with salt and pepper.

  • 2
    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.

  • 3
    Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.

  • 4
    Add red wine. Cook and stir 1 minute to loosen the flavorful brown bits and mix them into the sauce.

  • 5
    Add tarragon and cherries. Cook and stir 1 minute to blend.

  • 6
    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).

  • 7
    Serve immediately.

Tip: Try serving over a whole grain such as Kasha With Bell Pepper Confetti and Cinnamon-Glazed Baby Carrots.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.