Pork chops in warm cherry sauce

The rich, savory sauce makes this an elegant dish

Serves 4

Ingredients 4 bone-in center-cut pork chops (about 5 oz each) ¼ teaspoon salt ⅛ teaspoon ground black pepper 2 teaspoons olive oil, divided into 1½ teaspoon and ½ teaspoon portions 1 cup onion, diced 1 cup dry red wine 1 teaspoon dried tarragon 1 cup dried cherries, either sweet Bing or tart (or substitute another dried fruit such as raisins, figs, or prunes)

Nutritional analysis per serving Serving size: 5 oz pork, ¼ cup cherry sauce Calories: 374 Total fat 7 g   Saturated fat 2 g Cholesterol 98 mg Sodium 237 mg Total carbohydrate 31 g Dietary fiber 4 g Protein 34 g Potassium 655 mg

Directions

Trim visible fat from pork chops. Sprinkle with salt and pepper.

In a large nonstick pan, warm 1 ½ teaspoons of oil over high heat. When pan is hot, brown chops on both sides, about 2 minutes per side. Remove chops from pan. Set aside.

Over medium heat, add remaining 1/2 teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.

Add red wine. Cook and stir 1 minute to loosen the flavorful brown bits and mix them into the sauce.

Add tarragon and cherries. Cook and stir 1 minute to blend.

Return pork chops and any juices to pan. Cover. Simmer 9 minutes to thicken sauce and until pork chops are fully cooked (to a minimum internal temperature of 160°F).

Serve immediately.

Source: National Heart, Lung, and Blood Institute.