Recipes Pork Chops with Cherry Sauce (Entree)

Number of Servings
    • 4 4-oz. Boneless, center-cut pork cops, trimmed of fat
    • 1/2 tsp. garlic salt
    • 1/2 tsp. ground pepper
    • 1 16-oz. Bag frozen dark red pitted cherries, thawed and drained
    • 3/4 tsp. dried leaf oregano, crushed
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. balsamic vinegar
    • 1/2 cup red grape juice
    • nonstick cooking spray



Coat a large skillet with nonstick cooking spray.  Coat pork chops evenly on both sides with garlic and pepper.  Arrange in preheated skillet and brown well on both sides over medium heat.  Combine grape juice, vinegar, remaining seasonings and half of cherries in blender.  Puree and pour over pork chops in skillet.  Sprinkle remaining cherries over top, then reduce heat.  Cover and simmer 10 minutes. 

Nutrition Information

255 Calories; 5g Fat (18.3% calories from fat); 22g Protein; 31g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 300mg Sodium.