Saturday, January 05, 2008

Pork Chops with Tangy Cherry Sauce

1/2 cup dried cherries
1/2 cup apple juice, divided
2 boneless pork chops
1/2 teaspoon butter
1/2 teaspoon olive oil
1/4 teaspoon salt
dash pepper
2 tablespoons balsamic vinegar

In a small saucepan, bring cherries and 3 tablespoons of the juice to a boil. Remove from heat; cover and let stand.
In a large nonstick skillet over medium heat, cook pork in butter and oil 3-4 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove and keep warm. In the same skillet, bring the vinegar and remaining juice to a boil; cook until liquid is reduced by half. Stir in cherry mixture; heat through. Return pork to pan; turn to coat.