Pork Chops and Cherries
Recipe from Diabetic Living

Pork is often prepared with fruit such as prunes or apples. These sirloin chops are cloaked in a delightful sweet cherry sauce and provide a whole new reason to pair pork with fruit.

Pork Chops and Cherries

by 5  people

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  • 2   
    boneless pork sirloin chops, cut 3/4-inch thick (about 10 ounces total)
  • 1/8  teaspoon 
  • 1/4  teaspoon 
    black pepper
    Nonstick cooking spray
  • 1/2  cup 
    cranberry juice, apple juice, or apple cider
  • 1 1/2  teaspoons 
    spicy brown mustard
  • 3/4  teaspoon 
  • 1/2  cup 
    pitted and halved fresh dark sweet cherries or frozen unsweetened pitted dark sweet cherries, thawed and halved
Sprinkle pork chops with salt and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add pork chops to skillet. Cook for 8 to 10 minutes or until pork is slightly pink in the center and juices run clear (160 degrees F), turning once halfway through cooking time. Remove chops; cover and keep warm.
In a small bowl stir together cranberry juice, mustard, and cornstarch; add to skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cherries. Serve cherry mixture over pork chops. Makes 2 servings.
Nutrition information
Per Serving: cal. (kcal) 262, Fat, total (g) 8, chol. (mg) 88, sat. fat (g) 3, carb. (g) 16, fiber (g) 1, pro. (g) 30, sodium (mg) 263, Fruit () 1, Lean Meat () 4, Fat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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