Pork Chops in Warm Cherry Sauce
| The rich, savory sauce makes this pork chop entrée an elegant dish! |  |
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| Preparation Time: 30 minutes | ||
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| Trim visible fat from pork chops. Sprinkle with salt and pepper. In a large non-stick pan, warm 1 ½ tsp of oil over high heat. When pan is hot, brown chops on both sides, about 2 minutes per side. Remove chops from pan and set aside. Over medium heat, add remaining ½ tsp of oil and diced onion to non-stick pan. Cook and stir until onion softens (about 5 minutes). Add red wine. Cook and stir for 1 minute. Add tarragon and cherries. Cook and stir for another minute to blend. Return pork chops and any juices to pan. Simmer 9 minutes to thicken sauce and until pork chops are fully cooked (minimum internal temperature of 160° F). Serve immediately. | ||
| Serves: 4 | ||
| 1 1/2 Cups of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s):   [What’s This?] |
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| Nutrition Information per Serving: | ||
| Calories: 500 Total Fat: 9g Saturated Fat: 2.5g % of Calories from Fat: 16% % Calories from Sat Fat: 4.5% |
Protein: 30g Carbohydrates: 57g Cholesterol: 70mg Dietary Fiber: 7g Sodium: 220mg |
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| Each serving provides: An excellent source of fiber, phosphorous, selenium, zinc, and vitamins B1, B3, and B6, and a good source of vitamin B2 and calcium. | ||
Recipe adapted from Keep the Beat, National Heart, Lung, and Blood Institute.
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