This is another no-fuss weeknight entree, but it's also good enough for company. I just love to combine balsamic vinegar with fruit and this sauce provides lots of flavor and complements a pork chop nicely. If you're not a fan of pork, this is also great with chicken breast. I served this with steamed broccoli and roasted potato wedges. To make the wedges, simply cut washed potatoes into quarters lengthwise, brush with canola oil, sprinkle with favorite seasonings (I just used salt and pepper) and bake at 400 degrees F for about 30-45 minutes or until golden brown and slightly puffy.
4 (4 oz.) center cut pork chops, trimmed
1 tsp. canola oil
salt and pepper
1/4 cup cherry preserves
1 tbsp. balsamic vinegar
1/4 tsp. ground cinnamon
1 tsp. packed brown sugar
Yield: 4 servings
Serving Size: 1 pork chop and 1 tbsp. sauce
Allergen Info: none
Recipe by Michelle Baglio of Optimal Nutrition and Health. All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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