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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This was a variation on a Cranberry Pork Chop recipe that I got from a Very Best Baby promo magazine. (No, it's not baby food. No worries.) I didn't have some of their ingredients, so this is what I came up with instead. My husband doesn't like the fruit/meat combo, but he said the sauce wasn't too fruity on the meat. (It was a little too fruity on the rice we had with it, though.) Hope you like it! Ingredients:
4 boneless pork loin chops |
2 teaspoons olive oil |
1 small onion, chopped |
1 (12 ounce) can apple juice concentrate, thawed |
3/4 cup fresh cherries, pitted (optional) |
2 large garlic cloves, minced |
1 teaspoon lemon pepper (or black pepper) |
1 tablespoon salt |
1 tablespoon basil |
Directions:
1. Season pork with salt and pepper.
2. Heat oil in large, nonstick skillet over medium-high heat.
3. Add pork chops and onion; cook pork quickly on both sides until browned.
4. Add apple juice concentrate, garlic, and basil and cook, stirring occasionally, for aobut 2 minutes.
5. Spread cherries over pork chops and reduce heat to low.
6. Cover and cook for 5 minutes or until pork is no longer pink in the center.
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