4 8-oounce pork loin chops with bone
2 tbsp. olive oil
2 tbsp. butter
2 1/2 c. canned chicken broth
1/3 c. (2 oz.) dried cherries
1/3 c. balsamic vinegar
1 c. pomegranate juice
1/2 c. maple syrup
salt and pepper
Salt and pepper chops. Heat oven to 350 degrees. Heat oil and butter in heavy skillet over medium-high heat. Add chops and brown on both sides; transfer to another pan and place in oven to roast for about 20-25 minutes, until internal temperature reaches 145 degrees. In the meantime, pour chicken broth into first skillet and scrape to loosen small bits. Heat broth to boiling and reduce to 1 cup. Add cherries, juice, syrup and vinegar to skillet; simmer until reduced by one-half. Add chops to cherry sauce and simmer 5-10 minutes. Serve chops with cherry sauce spooned over or on the side.
