pork chops in warm cherry sauce

the rich, savory sauce makes this an elegant dish

INGREDIENTS:

4 bone-in center-cut pork chops (about 5 oz each)

¼ tsp salt

1/8 tsp ground black pepper

2 tsp olive oil, divided into 1½ tsp and ½ tsp portions

1 C onion, diced

1 C dry red wine

1 tsp dried tarragon

1 C dried cherries, either sweet Bing or tart (or substitute another dried fruit such as raisins, figs, or prunes)

Prep time: 10 minutes

Cook time: 20 minutes

1.Trim visible fat from pork chops. Sprinkle with salt and pepper.

2. In a large nonstick pan, warm 1½ teaspoons of oil over high heat. When pan is hot, brown chops on both sides, about 2 minutes per side. Remove chops from pan. Set aside.

3. Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.

4. Add red wine. Cook and stir 1 minute to loosen the flavorful brown bits and mix them into the sauce.

5. Add tarragon and cherries. Cook and stir 1 minute to blend.

6. Return pork chops and any juices to pan. Cover. Simmer 9 minutes to thicken sauce and until pork chops are fully cooked (to a minimum internal temperature of 160 °F).

7. Serve immediately.

Tip: Try serving over a whole grain such as Kasha With Bell Pepper Confetti and Cinnamon-Glazed Baby Carrots