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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I make pork chops often, so I like to experiment with different ideas. I dreamed up this recipe using ingredients that I had on hand. The cherry-orange sauce makes these chops special enough for guests. -Shannon Mink, Columbus, Ohio Ingredients:
4 boneless pork chops (3/4 inch thick and 4 ounces each) |
1 tablespoon canola oil |
1 cup orange juice |
3/4 cup pitted sweet cherries, halved |
2 green onions, sliced |
1/4 cup cherry preserves |
4 teaspoons cornstarch |
3 tablespoons cold water |
hot cooked rice |
Directions:
1. 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 4-6 minutes or until a thermometer reads 145°. Remove chops and keep warm.
2. Stir preserves into pan juices. Combine 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 with pork and rice. Yield: 4 servings.
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