Seared Pork Chops with Dried Cherry Sauce

Serves 4


4 bone-in pork chops, Frenched
1 ½ teaspoons salt, divided
½ teaspoon pepper
2 tablespoons olive oil, divided
½ medium onion, thinly sliced
1 cup red wine
1 cup dried sweet cherries, roughly chopped
1 packet Savory Choice
¼ cup balsamic vinegar
4 teaspoons honey


Heat 1 tablespoon of the oil in a large, heavy skillet. Season the pork all over with ¾ teaspoon of the salt and pepper. When the oil is very hot, add the pork chops and cook for about 7 to 8 minutes per side, until well browned and cooked through. Remove the pork from the pan and place it on a plate. Tent with foil and let rest for 5 to 10 minutes.

To make the sauce, heat the remaining tablespoon of olive oil in the pan (no need to wash it out) and add the onions. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the wine, cherries, Savory Choice Chicken Demi Glace, vinegar, honey, and the remaining ¾ teaspoon of salt and bring just to a boil. Reduce the heat to medium-low and Simmer for until the sauce is thick and syrupy, about 8 to 10 minutes.

Serve the pork chops with the sauce spooned over the top.