Cherry Pork Chops

Ingredients

• 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

Instructions

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.