Cherry Pork Chops
6 boneless pork chops
1 tbsp olive oil
1/2 cup beef broth
3 tbsp apple juice
1 can pitted cherries, drained but save juice
2 tsp cornstarch
1 tsp dried crushed rosemary
Heat olive oil in a large skillet. Brown pork chops with a small amount of salt and/or pepper (to taste), about six minutes each side. Carefully pour apple juice and broth into skillet, stir well. Simmer covered for 20 minutes.
In a bowl, combine cherry juice and cornstarch. Add to skillet, stir. Add cherries and rosemary, bring up the heat slightly and cook until sauce has thickened, about 3-4 minutes, stirring constantly.
Allow to cool then freeze in freezer container.
On cooking day: Defrost overnight in refrigerator. Empty container into a skillet and cook on low heat until the pork chops and sauce are thoroughly heated.
Cherry Rice Pilaf
Ingredients:
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup dried tart cherries
1/4 cup walnuts, chopped
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 tablespoon margarine
3 cups cooked rice (i used brown rice)
Directions:
Heat margarine in a large nonstick skillet over medium heat. Cook onion, celery, cherries, walnuts, and spices over medium heat for about ten minutes or until vegetables are tender, stirring occasionally. Add rice and cook three to four minutes or until heated through.
