Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Green beans |
| \N \N | Salad oil |
| \N \N | Salt |
| ½ pounds | Dark sweet che@es |
| ½ teaspoon | Coarsely ground black pepper |
| ½ teaspoon | Dried thyme leaves |
| 4 \N | (1-inch-thick) boneless pork loin chops (about 4 oz ea) |
| ¼ cup | Cherry-juice cocktail or cranberry-raspberry juice |
| 1 tablespoon | Brown sugar |
| 1 tablespoon | Red wine vinegar |
| 1 teaspoon | Cornstarch |
| ½ teaspoon | Beef-flavor instant bouillon |
ABOUT 35 MINUTES BEFORE SERVING: 1. Trim ends from green beans. In 3 quart saucepan over high heat, in 1 T very hot salad oil, cook green beans and ½ t salt until green beans begin to brown, stirring frequently. Add ½ C water and heat to boiling. Reduce heat to Low; covered, until beans are tender, about 3 minutes. Drain; remove green beans to warm large platter; keep warm.
2. Meanwhile, remove pits from cherries; cut each cherry in half. In cup, combine pepper, thyme, and 1 t salt; rub pork loin chops with herb mixture.
3. In nonstick 12-inch skillet over mediu,-high heat, in 1 T hot salad oil, cook pork chops 10 minutes or until still slightly pink in the center but juices run clear when pierced with a knife, turning chops once halfway through cooking time. Remove chops to platter with green beans.
4. In measuring cup, combine cherry juice, brown sugar, vinegar, corn- starch, bouillon, and ¼ cup water. Add cherry-juice mixture and cher- ries to drippings in skillet; over high heat, heat to boiling.
Reduce heat to low; simmer 3 minutes to blend flavors. Serve sauce over pork.
Each serving: About 455 calories, 32 g fat, 79 mg cholesterol, 975 mg sodium.
Good Housekeeping/May'94/scanned & fixed by DP & GG