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Season chops with garlic-pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Saut chops for 6 to 8 minutes or until nicely browned, turning once. Remove from skillet; keep warm. Cook onions in remaining oil in same skillet, covered, over medium-low heat for 12 to 14 minutes or until onions are very tender, stirring occasionally. Stir in brown sugar. Cook over medium heat, uncovered, for 3 to 4 minutes or until onions are lightly browned. Meanwhile, stir together cornstarch, water, cherries and vinegar; add to skillet. Cook and stir until bubbly and slightly thickened. Add pork chops to skillet; heat through.
Republished with permission, National Pork Council
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tyson 8 years agoRepublished with permission, National Pork Council [I posted this recipe.]