Pork pairs well with the sweet tartness of fruit, especially cherries. Here, fresh cherries add fullness of flavor and texture to a savory white wine sauce slightly thickened with a bit of tangy Dijon mustard. If you can't find fresh cherries, dried will do, making this recipe a favorite for any season.
1/2 pound cherries, halved and pitted (or 1/2 cup dried cherries, soaked in hot water for 10 minutes and drained)
1/2 teaspoon ground black pepper
Preheat the oven to 200°F. Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, then add to skillet, working in batches if needed, and cook until golden brown on both sides. Transfer to an oven-proof platter or baking sheet and keep warm in oven.
Deglaze skillet with wine, scraping up browned bits, and reduce heat to medium. Stir in mustard, then add cherries. When sauce begins to bubble, return pork to skillet, spooning sauce over the top, cover and reduce heat to medium low. Cook about 5 minutes, then rearrange pork so the chops on the bottom are now on the top, and spoon sauce over. Cover and cook an additional 5 minutes or more, until pork is cooked through but still very slightly pink inside. (Test by cutting into the thickest part of one chop with a knife).
Remove chops to serving platter or individual plates. Spoon the sauce over the pork and serve.
Per Serving:560 calories (220 from fat), 25g total fat, 8g saturated fat, 170mg cholesterol, 470mg sodium, 11g carbohydrates, (1 g dietary fiber, 7g sugar), 60g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.