PORK CHOPS AND CHERRY SAUCE – February 12 – National Cherry Month

Serves 4


  • 2 tablespoons plus 2 tablespoons olive oil
  • 4 boneless pork chops
  • ¼ medium yellow onion, diced
  • 1 clove garlic, minced
  • 2 cups dried cherries
  • ¼ cup port wine
  • ½ cup chicken broth
  • 2 tablespoons orange marmalade
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper


  1. In a large saucepan over medium-high heat add 2 tablespoons olive oil.  Add the pork chops, in batches if necessary, and brown on both sides.  Remove and set aside.
  2. Reduce the heat to medium and add the rest of the olive oil and onion. Cook for 5-8 minutes, until the onion is translucent.  Add the garlic and cook for an additional minute.
  3. Preheat oven to 400 degrees Fahrenheit.
  4. Add the cherries, wine, chicken broth, marmalade, juice, balsamic vinegar, salt, and pepper.  Simmer until the sauce thickens, about 5-8 minutes.
  5. Place the pork chops and half of the cherry mixture in an 8×8 inch oven safe baking dish.  Place in the oven and cook for 20-25 minutes, until the pork chops are done.
  6. Serve and spoon the other half of the cherry mixture on top of the pork chops.

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #PorkChopsAndCherrySauce, #NationalCherryMonth

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