Pork Chops with Dried Cherries and Port

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Makes: 4  servings Start to Finish 25 mins


  • 4 pork loin chops (1-1/2 lbs.), 1/2 inch thick, trimmed
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons  olive oil
  • 1/3 cup  chopped shallots
  • Pinch dried thyme
  • 1/2 cup  port wine
  • 1/3 cup  chicken broth
  • 1/4 cup  dried cherries or cranberries*
  • 1 tablespoon  chopped fresh parsley
  • Couscous, cooked according to package directions


1. Sprinkle chops lightly with salt and pepper. Heat oil in large skillet over high heat. Add pork and cook 4 to 5 minutes per side or until juices run clear. Transfer to plate; cover loosely with foil and keep warm.

2. Add shallots and thyme to same skillet and cook 1 minute. Add port, then chicken broth and cherries. Bring to boil; boil until reduced by half, 3 minutes. Season with salt and pepper. Return pork and any juices to skillet and cook until heated through. Sprinkle with parsley. Serve with couscous. Makes 4 servings.


  • Dried cherries and cranberries are available in many larger supermarkets.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)430,
  • Fat, total(g)11,
  • chol.(mg)12,
  • sat. fat(g)3,
  • carb.(g)43,
  • pro.(g)31,
  • sodium(mg)183,
  • Percent Daily Values are based on a 2,000 calorie diet
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