Ingredients
1/4 teaspoon salt1/4 teaspoon sugar1/4 teaspoon ground cinnamon4 boneless pork loin chops (5 ounces each)1 tablespoon olive oil1 cup pitted dark sweet cherries, halved1/4 cup orange juice2 tablespoons dried cherries2 tablespoons red wine vinegar1 tablespoon chopped chipotle pepper in adobo sauce1 tablespoon orange marmalade1 garlic clove, minced2 tablespoons sliced almonds, toasted1 tablespoon thinly sliced green onion
Preparation
In a small bowl, combine the salt, sugar and cinnamon. Sprinkle over pork chops. In a large skillet, cook chops, uncovered, in oil over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving platter and keep warm.
In the same skillet, combine the sweet cherries, orange juice, dried cherries, vinegar, chipotle peppers, marmalade and garlic. Cook and stir for 2-3 minutes or until heated through. Spoon over chops; sprinkle with almonds and green onion.
