Pork Chops with Cherries and Fresh Rosemary

Looking for great meals in 30 minutes or less? I make this pork chop recipe with fresh rosemary and fresh dark red cherries. However, if cherries are out of season, find a good quality dark cherries in a jar (not frozen!). Enjoy!

Ingredients

For pork chops
Skinless boneless pork chops 4 (organic pork chops used)
Orange juice 1 1/2 Cup (24 tbs) , freshly squeezed
Chardonnay 1/2 Cup (8 tbs)
Dijon mustard 1 Teaspoon
Fresh rosemary sprigs 2 Tablespoon
Dark cherries 1 Cup (16 tbs) , fresh
Garlic salt To Taste
Pepper To Taste
For roasted red potatoes:
Red potatoes 5 , peeled, thinly diced
Rosemary sprigs 4 Tablespoon
Garlic salt To Taste
Pepper To Taste
Extra virgin olive oil 2 Tablespoon
For cabbage and carrot coleslaw
Cabbage 4 Cup (64 tbs) , shredded
Shredded carrot 1 Cup (16 tbs)
Red onion 1/4 Cup (4 tbs) , diced
Walnut pieces 1/2 Cup (8 tbs)
Mayonnaise 2 Tablespoon
White balsamic vinegar 3 Tablespoon
Dijon mustard 1 Tablespoon
Salt To Taste
Pepper To Taste

Directions

GETTING READY

1. Preheat the oven to 425 degrees.

2. Drizzle a cookie sheet with some olive oil and set aside.

MAKING

3. For the roasted potatoes, in a large bowl, add in the potato wedges.Drizzle a little extra virgin olive oil over the wedges and addin fresh rosemary sprigs and garlic salt and pepper. Mix well to coat evenly.

4. Spread potatoes over the prepared sheet and bake in the oven for approximately 20 minutes (or until wedges are golden on both sides).

5. For the pork chops, placea skillet on the stovetop over low heat, drizzle a little extra virgin olive oil in the pan.Trim fat off pork chops and place in the skillet. Cook until slightly golden on both sides.

6. Add orange juice to the cooking pork chops, place the skillet on simmer. Pourin the wine and add Dijon mustard and rosemary sprigs. Stir liquid around the pork chops.Add in cherries, cover the skillet and simmer for approximately 5-10 minutes.

7. While the pork chops are cooking, prepare coleslaw by combining the cabbage, carrots, red onion, walnuts, mayo, mustard (optional), and balsamic vinegar in a large bowl. Mix well and add in garlic salt and pepper to taste. Place in the fridge until ready to serve.

SERVING8. Serve pork chops with some of the juices and cherries on top of the chops, along with the coleslaw and roasted potato wedges.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4