Sweet Cherry Pork Chops
Ingredients
- 4 boneless pork chops (1 inch/2.5 cm thick)
- 1 Tbs. (15 ml) vegetable oil
- 1 C. (240 ml) orange juice
- 3/4 C. (180 ml) pitted sweet cherries, halved
- 2 green onions, sliced
- 1/4 C. (60 ml) cherry preserves
- 4 tsp. (20 ml) cornstarch
- 3 Tbs. (45 ml) cold water
- Hot cooked rice
Directions
In a large skillet, brown pork chops in oil on both sides; drain. Add the orange juice, cherries and onions to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until a meat thermometer reads 160 F (71 C), turning the chops twice. Remove chops and keep warm. Stir preserves into pan juices. In a bowl, combine the cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pork and rice.
Makes 4 servings.
