Dried cherries add a touch
of sweet to this tangy recipe. Serve with mashed sweet potatoes
and a peppered coleslaw.
Onion-and-Cherry-Glazed
Pork Chops
- 4 pork chops, 3/4-inch
thick
1/2 teaspoon garlic-pepper blend seasoning
3 teaspoons olive oil, divided
2 small onions, sliced and separated into rings
1 tablespoon packed brown sugar
1 teaspoon cornstarch
1/3 cup water
1/4 cup sweetened dried cherries
- 3 tablespoons balsamic
vinegar
- Season chops with garlic-pepper.
- Heat 1 teaspoon oil in
large nonstick skillet over medium-high heat. Sauté chops
for 6 to 8 minutes or until nicely browned, turning once. Remove
from skillet; keep warm.
- Cook onions in remaining
oil in same skillet, covered, over medium-low heat for 12 to
14 minutes or until onions are very tender, stirring occasionally.
- Stir in brown sugar. Cook
over medium heat, uncovered, for 3 to 4 minutes or until onions
are lightly browned.
- Meanwhile, stir together
cornstarch, water, cherries and vinegar; add to skillet. Cook
and stir until bubbly and slightly thickened. Add pork chops
to skillet; heat through.
Serves 4.
Nutrition Facts
Calories 230 calories
Protein 21 grams
Fat 9 grams
Sodium 170 milligrams
Cholesterol 60 milligrams
Saturated Fat 2 grams
Carbohydrates 15 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
