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Pork Loin Chops with Dried Fruit Sauce

I’ve made this with dried cherries but you can also use raisins, dried cranberries, or chopped apricots.   Barb L.

Serves: 4


4 (1/4 pound) pork loin chops, about ½” thick

¼ tsp salt

Pinch of freshly ground black pepper

1 Tbsp Flying Olive Rosemary or a Mild-Medium Single Varietal of Choice

2 shallots, diced

Pinch of dried thyme

¼ cup ruby port, port, or red wine

¼ cup Flying Olive Black Cherry Balsamic Vinegar (you can use different Flying Olive Balsamics for other fruit. For instance: Fig for the raisins, Cranberry Pear for dried cranberries, or Peach for if you use apricots)

½ cup chicken broth, low salt, plus more as needed to thin sauce

¼ cup dried cherries or other dried fruit of choice

1 Tbsp Italian (flat-leaf) parsley, minced


Spinkle the chops with salt and pepper. Heat the Flying Olive Rosemary or EVOO of Choice in a large skillet over medium-high heat. Add the chops and cook until an instant-read thermometer registers 145 degrees F, about 4 minutes per side. Transfer the chops to a plate

Add the shallots and thyme to the skillet and cook, stirring, about 1 minutes. Add the wine, Flying Olive Balsamic Vinegar of Choice, broth, and fruit. Cook, stirring often, until the sauce has reduced by half, about 3 minutes. Add more chicken broth as desired to thin if it is too thick. Remove from the heat and stir in parsley.

Transfer the chops to 4 plates and top evenly with the sauce.

Inspired by a recipe in the cookbook, Weight Watchers What to Cook Now: 300 Recipes for Every Kitchen, St Martin’s Griffin, NY, 2014.

Submitted by Barb L.