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Cherry Pork Chops

3/4 lb Green beans
Salad oil
Salt
1/2 lb Dark sweet cherriees
1/2 ts Coarsely ground black pepper
1/2 ts Dried thyme leaves
4 (1-inch-thick) boneless pork loin chops (about 4 oz ea)
1/4 c Cherry-juice cocktail or cranberry-raspberry juice
1 tb Brown sugar
1 tb Red wine vinegar
1 ts Cornstarch
1/2 ts Beef-flavor instant bouillon


ABOUT 35 MINUTES BEFORE SERVING:


Trim ends from green beans. In 3 quart saucepan over high heat, in 1 T very hot salad oil, cook green beans and 1/2 t salt until green beans begin to brown, stirring frequently. Add 1/2 C water and heat to boiling. Reduce heat to Low; covered, until beans are tender, about 3 minutes. Drain; remove green beans to warm large platter; keep warm.


Meanwhile, remove pits from cherries; cut each cherry in half. In cup, combine pepper, thyme, and 1 t salt; rub pork loin chops with herb mixture.


In nonstick 12-inch skillet over mediu,-high heat, in 1 T hot salad oil, cook pork chops 10 minutes or until still slightly pink in the center but juices run clear when pierced with a knife, turning chops once halfway through cooking time. Remove chops to platter with green beans.


In measuring cup, combine cherry juice, brown sugar, vinegar, corn- starch, bouillon, and 1/4 cup water. Add cherry-juice mixture and cher- ries to drippings in skillet; over high heat, heat to boiling. Reduce heat to low; simmer 3 minutes to blend flavors. Serve sauce over pork.


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