Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 20 minutes | 4 servings | 5 oz pork, ¼ C cherry sauce |
| 4 bone-in center-cut pork chops (about 5 oz each) | | ¼ tsp salt | | ⅛ tsp ground black pepper | | 2 tsp olive oil, divided into 1½ tsp and ½ tsp portions | | 1 C onion, diced | | 1 C dry red wine | | 1 tsp dried tarragon | | 1 C dried cherries, either sweet Bing or tart (or substitute another dried fruit such as raisins, figs, or prunes) | | | calories | 374 | | Total fat | 7 g | | Saturated fat | 2 g | | Cholesterol | 98 mg | | Sodium | 237 mg | | Total fiber | 4 g | | Protein | 34 g | | Carbohydrates | 31 g | | Potassium | 655 mg | |
Directions -
| 1 | Trim visible fat from pork chops. Sprinkle with salt and pepper. | -
| 2 | In a large nonstick pan, warm 1½ teaspoons of oil over high heat. When pan is hot, brown chops on both sides, about 2 minutes per side. Remove chops from pan. Set aside. | -
| 3 | Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes. | -
| 4 | Add red wine. Cook and stir 1 minute to loosen the flavorful brown bits and mix them into the sauce. | -
| 5 | Add tarragon and cherries. Cook and stir 1 minute to blend. | -
| 6 | Return pork chops and any juices to pan. Cover. Simmer 9 minutes to thicken sauce and until pork chops are fully cooked (to a minimum internal temperature of 160 °F). | -
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