Recipe Image

Pork Chops & Cherries

  • 15 m
  • 15 m
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 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

Directions

  • 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.
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