Here’s another yummy recipe using fresh, home grown cherries. I am no where near running out of cherries, either. I have four bags still in the fridge to be pitted and frozen and 1.5 trees full of cherries. Anyone want to come pick some?! I really liked the sauce over the pork chops, with or without the cherries. I think I will make the sauce again without the cherries. (I’m the only non-cherry fan in the house.) Also on the plate below is some homemade “Rice-a-roni” not from a box. I’ll be sharing that recipe this week as well. As you can see in my picture, I made my pork chops in my Lodge Cast Iron
Pork Chops with fresh cherry sauce
Ingredients
- 4 pork chops cut 3/4-inch thick
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- Nonstick cooking spray
- 1 cup apple juice
- 1 tablespoon dijon mustard
- 1 tablespoon and 1 teaspoon cornstarch
- 1 cup pitted and halved fresh cherries
Instructions
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Preheat oven to 350.
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Sprinkle pork chops with salt and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray (or use cast iron like I did). Preheat over medium-high heat. Add pork chops to skillet. Cook for 8 to 10 minutes or until pork is slightly pink in the center and juices run clear (160 degrees F), turning once halfway through cooking time. Remove chops; cover and keep warm.
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In a small bowl stir together apple juice, mustard, and cornstarch; add to skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cherries.
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Pour cherry mixture over pork chops and move to oven for 20 minutes until fully cooked.
I am not a pork chops fan, but I have a friend that would LOVE this! Thanks!
Looks delicious! Thank you!
This looks really good. My family likes pork chops but I dont know too many ways too cook them other than frying them up or in a crockpot with cream of mushroom soup. I’m going to have to try this recipe and see how the family likes it.