Cherry Glazed Pork Chops
|Cherry preserves||1⁄4 Cup (4 tbs)|
|Light corn syrup||1 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Ground cinnamon||1 Dash|
|Ground nutmeg||1 Dash|
|Ground cloves||1 Dash|
|Slivered almonds||1 Tablespoon, toasted|
In skillet brown chops on both sides.
Drain off fat.
Sprinkle chops with a little salt and pepper.
Add 1 tablespoon water.
Cover; cook over low heat for 30 minutes.
Meanwhile, in small saucepan combine preserves, corn syrup, vinegar, dash salt, cinnamon, nutmeg, and cloves.
Heat mixture to boiling, stirring frequently.
Remove from heat; stir in almonds.
Keep warm till ready to use.
When chops have cooked 30 minutes, spoon on just enough sauce to glaze; cover and cook till chops are tender, about 15 minutes more, basting once or twice with remaining sauce.
Makes 2 servings.