Pork Chops with Cherry-Wine Sauce

• 1 T. olive oil
• 4 center cut, boneless pork chops
• 2/3 c. dry red wine
• 1/3 c. beef broth
• 3 T. honey
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• 2 tsp. cornstarch
• 2 T. balsamic vinegar
• 1 (16 oz.) can pitted dark cherries

Add the oil to a large sauté pan. Brown the chops on both sides; reduce the heat and continue cooking until no pink remains and the meat is well cooked. Remove to a platter and keep warm.

Combine the wine, broth, honey, thyme, salt and mustard in the sauté pan and bring the mixture to a boil. Boil for 5 minutes. Combine the cornstarch and vinegar and add it to the wine mixture. Bring to a boil and boil for one minute. Stir in the cherries.

Return the chops to the pan and heat through before serving.

• Yields: 4 servings
• Preparation Time: 30 minutes