Cherry pork chops - gh_9405

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

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