Cherry Pork Chops


  • 2 boneless pork loin chops, about 1-inch thick
  • salt
  • freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup reduced sodium chicken broth
  • 1/3 to 1/2 cup dried tart cherries
  • 3 tablespoons St. James Winery Cherry Wine
  • 1 tablespoon balsamic vinegar
  • dried red pepper flakes, to taste


  1. Season pork chops with salt and pepper. Heat oil in a large skillet on high heat.
  2. Add pork chops; brown well, about 3 minutes per side. Remove to plate.
  3. Add onions to skillet; cook until tender, 3 to 5 minutes.
  4. Add chicken broth, dried cherries, wine, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half.
  5. Reduce heat. Add pork chops to pan to heat through, 5 to 6 minutes. Internal temperature of the pork should be about 160°F.
  6. Add additional chicken broth or wine, if needed.
  7. Serve pork chops with cherry sauce spooned over them.