Pork Chops & Cherries

Pork Chops & Cherries

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From: Diabetic Living Magazine

Pork is often prepared with fruit such as prunes or apples. These pork sirloin chops are cloaked in a delightful sweet cherry sauce and provide a whole new reason to pair pork with fruit. If you don't have cranberry juice on hand, substitute apple juice or apple cider.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 boneless pork sirloin chops, cut ¾-inch thick (about 10 ounces total)
  • ⅛ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup cranberry juice
  • 1½ teaspoons spicy brown mustard
  • ¾ teaspoon cornstarch
  • ½ cup pitted and halved fresh dark sweet cherries or frozen unsweetened pitted dark sweet cherries, thawed and halved


  • Prep

  • Ready In

  1. Sprinkle pork chops with salt and pepper. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add the pork chops to the skillet. Cook for 8 to 10 minutes or until the pork is slightly pink in the center and the juices run clear (160°F), turning once halfway through cooking time. Remove the chops; cover and keep warm.
  2. Stir together cranberry juice, mustard, and cornstarch in a small bowl; add to skillet. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 minutes more. Stir in cherries. Serve the cherry mixture over the pork chops.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 262 calories; 8 g fat(3 g sat); 1 g fiber; 16 g carbohydrates; 30 g protein; 1 mcg folate; 88 mg cholesterol; 263 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 4 lean protein, 1½ fat, 1 fruit

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