Ingredients
4 boneless pork chops (3/4 inch thick and 4 ounces each)1 tablespoon canola oil1 cup orange juice3/4 cup pitted sweet cherries, halved2 green onions, sliced1/4 cup cherry preserves4 teaspoons cornstarch3 tablespoons cold waterHot cooked rice
Preparation
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.
