Prep Time: 35 Minutes
1 (10-12 oz) jar black cherry or red cherry preserves
½ cup dry red wine
¼ cup Flying Olive's Black Cherry balsamic vinegar
2 tsp chopped fresh rosemary
1 Tbsp Flying Olive's single varietal EVOO
1 (2 lb. package) thick center cut pork chops
Whisk together preserves, wine, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer until reduced by half, approximately 15 minutes, stirring occasionally.
Heat skillet over medium-high heat. Add EVOO and brown chops, approximately 2 minutes per side.
Reduce temperature to medium; spoon black cherry glaze on top of each chop. Cover and cook 10-12 minutes or until internal temp reaches 150 degrees to 155 degrees, turning after 6 minutes.
Submitted by Barb L.