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Pork Chops & Cherries
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.”
½ cup pitted and halved fresh dark sweet cherries or frozen unsweetened pitted dark sweet cherries, thawed and halved
1Sprinkle 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.
2Stir 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.