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
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