A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pork Chops in Cherry Cream Sauce
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- #8769
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Chops
4 boneless pork chops (4 ounce size)
1/4 cup bottled balsamic vinaigrette
2 tablespoons dark brown sugar
1 tablespoon butter
Cherry Cream Sauce
1/2 cup canned low-salt chicken broth
1/4 cup dried sweet or tart cherries
1 tablespoon butter
1/4 cup cream
directions
For the Marinade: Combine brown sugar and balsamic vinegar and chops. Marinate chops for about 30 minutes. Drain off marinade to a cup and set it aside.
Preheat oven to 350 degrees F. Transfer pork chops to plate. Sprinkle lightly with black pepper.
Melt butter in a heavy ovenproof skillet over medium-low heat. When melted, increase heat to medium-high. Place chops in skillet and brown them on each side for about 3 minutes per side. Place skillet in center of oven.
For Cherry Cream Sauce: Place broth, cherries and reserved marinade in a saucepan. Bring to a boil. Reduce heat and simmer until cherries are tender and sauce is slightly reduced. Add 1 Tablespoon butter and cream.
Transfer pork to plates. Top with sauce.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I had to increase the amount for a larger family. The problem I ran into was getting all of them to fit into a skillet, I browned them then placed them in a baking dish which worked great. The next problem I encountered was how long to leave in oven? I used a thermometer and baked untill desired temp was reached. Minus the few problems it was very tasty, and fairly easy. Will be using this one again.