Cherries and pork make such a nice combination, especially when paired with a green vegetable and a beautiful black rice!
Servings : 4
Ingredients
Pork Chops with Cherry Sauce
- 1 tsp fresh rosemary
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 4 boneless pork chop center cut
- 3 Tbsp unsalted butter divided
- 1 Tbsp dried minced onion
- 2 cups frozen unsweetened cherries
- 1/2 cup red wine
Edamame
- 1 bag shelled edamame steam-in-the-bag
Wild Rice
- 1 cup wild rice
- 2 1/2 cups vegetable broth no sugar listed in ingredients
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Instructions
Pork Chops with Cherry Sauce
- Preheat grill. Combine first 4 ingredients, and rub on both sides of chops. Grill chops 3-4 minutes on each side or until cooked through. Remove from grill, cover loosely with foil, and allow to rest while making the sauce. In a medium skillet, heat 1 Tbsp. butter. Add onions. Cook 2-3 minutes. Add cherries, wine, and juice from pork chops (any that has accumulated from their resting). Simmer 5-6 minutes or until reduced to a thin syrup. Stir in 2 Tbsp. butter. Season with salt and pepper, if desired. Serve chops with sauce.
Edamame
- Cook edamame according to package directions. Serve with sea salt and Bragg liquid aminos, if desired.
Wild Rice
- Combine rice and broth in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
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