Sweet Cherry Salsa Pork Chops Recipes

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SWEET ONION & CHERRY PORK CHOPS



Sweet Onion & Cherry Pork Chops image

When I want to jump-start supper, I opt for these tender pork chops. The sweet and savory cherry sauce makes the recipe a keeper. Try serving it with wild rice pilaf. -Stephanie Ray, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup fresh or frozen pitted tart cherries, thawed
2 tablespoons chopped sweet onion
1 tablespoon honey
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 boneless pork loin chops (5 ounces each)
1 teaspoon cornstarch
1 teaspoon cold water

Steps:

  • In a 1-1/2-qt. slow cooker, combine the first 5 ingredients; top with pork chops. Cover and cook on low until meat is tender, 3-4 hours., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

Nutrition Facts : Calories 278 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 425mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic exchanges

SWEET CHERRY PORK CHOPS



Sweet Cherry Pork Chops image

I make pork chops often, so I like to experiment with different ideas. I dreamed up this recipe using ingredients that I had on hand. The cherry-orange sauce makes these chops special enough for guests. -Shannon Mink, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork chops (3/4 inch thick and 4 ounces each)
1 tablespoon canola oil
1 cup orange juice
3/4 cup pitted sweet cherries, halved
2 green onions, sliced
1/4 cup cherry preserves
4 teaspoons cornstarch
3 tablespoons cold water
Hot cooked rice

Steps:

  • In a large skillet, brown pork chops in oil on both sides; drain. Add the orange juice, cherries and onions to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until a thermometer reads 145°. Remove chops and keep warm. , Stir preserves into pan juices. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and rice.

Nutrition Facts : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 33mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 22g protein.

GRILLED PORK CHOPS WITH CHERRY SAUCE



Grilled Pork Chops With Cherry Sauce image

If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 pork loin chops, preferably bone-inand at least 1 inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground blackpepper, plus more for the sauce
1 teaspoon  finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup cherries, stemmed, pittedand halved
½ cup fruity red wine

Steps:

  • Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
  • Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
  • Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

SWEET CHERRY SALSA



Sweet Cherry Salsa image

Make and share this Sweet Cherry Salsa recipe from Food.com.

Provided by Derf2440

Categories     Sauces

Time 15m

Yield 3/4 cup

Number Of Ingredients 8

1 cup cherries, dark,sweet
2 tablespoons basil, chopped,fresh
1 tablespoon green pepper, finely chopped
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon lemon, rind of, grated
1/8 teaspoon salt
1/8 teaspoon hot sauce (tabasco)

Steps:

  • Pit and chop the fresh or frozen dark sweet cherries and combine with all other ingredients.
  • Refrigerate at least one hour.
  • Serve as a condiment with chicken, turkey or pork.

SWEET CHERRY SALSA PORK CHOPS



Sweet Cherry Salsa Pork Chops image

I found this recipe in an article about the benefits of cherries in a summer edition of First magazine. The article outlined that cherries can aid a person with maintaining low blood pressure, a flat belly, ending headaches, and having radiant skin.

Provided by oldbern

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless pork loin chops
1/2 lb cherries, pitted and quartered
1/2 cup corn kernel, cooked
1 scallion, chopped
2 tablespoons fresh lime juice
1/4 teaspoon lime zest
salt and pepper, to taste

Steps:

  • Season pork chops with salt and pepper.
  • In skillet coated with cooking spray, cook chops for 3 minutes on each side, or until temperature reaches 160 degrees F. Transfer to plate, cover with foil.
  • In bowl combine cherries, corn, scallion, lime zest and juice. Season with salt and pepper, stir.
  • Top pork with cherry salsa.

Nutrition Facts : Calories 369.3, Fat 13.3, SaturatedFat 4.6, Cholesterol 124, Sodium 90.8, Carbohydrate 20.4, Fiber 2.6, Sugar 9, Protein 41.9

PORK CHOPS WITH JAMMY-MUSTARD GLAZE



Pork Chops With Jammy-Mustard Glaze image

Fruit and mustard are two classic accompaniments to pork, and really, a juicy chop doesn't need much more than that for a sweet and tangy sauce. Mix together water, grainy mustard and any fruit preserve that's good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly on one side to prevent overcooking, then pour the fruit-mustard mixture into the skillet while they rest. The pork will stay moist, and its juices will have time to mingle with the sauce. Then just slice the pork and drape it in the velvety two-ingredient glaze. Eat with mashed or roasted potatoes and a green salad.

Provided by Ali Slagle

Categories     weeknight, meat, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons cherry, fig, peach or apricot preserves, plus more if needed
2 tablespoons whole-grain mustard, plus more if needed
4 (1/2- to 3/4-inch-thick) pork rib chops (1 1/2 to 2 pounds)
Kosher salt and black pepper
2 tablespoons neutral oil (such as canola or grapeseed)

Steps:

  • In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
  • In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
  • Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.

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