Out with the Apples, and in with the Cherries!

I have experimented with another Cooking Light recipe and I have once again found a phenomenal recipe! In fact, this recipe might just be the all time favorite of my husband!  And I’m not complaining considering this recipe takes all of 15 minutes from start to finish!

This recipe offers a great alternative for the traditional pork and applesauce dish! Not to mention, a great way to ADD COLOR to your plate!!

Blog Pictures 002
Blog Pictures 002

I served the pork chops with baked sweet potato and arugula salad w/ feta, tomatoes, balsamic vinaigrette, and sunflower seeds, but the options are endless!

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Blog Pictures 004

Give it a try and let me know what you think!!!

Pork Chops with Cherry Preserves SauceCooking Light, AUGUST 2006 Yield:  4 servings (serving size: 1 pork chop and about 1/4 cup sauce)

Cooking spray 4 (4-ounce) boneless loin pork chops 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 cup cherry preserves 1 teaspoon balsamic vinegar Chopped chives (optional)

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan, and keep warm.

Add preserves, vinegar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan. Cook 30 seconds, scraping pan to loosen browned bits. Serve with pork. Garnish with chopped chives, if desired.