Season pork chops with pepper. Grill over medium heat until internal temperature reaches 145 degrees, about 6 minutes per side.
Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (4 oz each) boneless center cut pork chops | ||
| Hy-Vee black pepper, to taste | ||
| ¾ c. Hy-Vee cranberry-raspberry juice | ||
| 1 tbsp. Hy-Vee cornstarch | ||
| 2 tsp. Hy-Vee whole grain mustard | ||
| ¼ c. white wine, such as Sauvignon Blanc | ||
| 1 tsp. Hy-Vee chicken bouillon | ||
| 1 c. fresh dark sweet cherries, pitted, or Hy-Vee frozen unsweetened dark sweet cherries |
Things To Grab
- Charcoal or gas grill or grill pan
- Meat thermometer
- Small bowl
- Whisk
- Small saucepan
Directions
Meanwhile, whisk together cranberry-raspberry juice, cornstarch and mustard in a small bowl; set aside.
Whisk together wine and bouillon in a small saucepan over high heat. Simmer, whisking constantly, until reduced by half, about 3 minutes. Whisk in juice mixture and bring to a full boil.
Stir in cherries and simmer for 5 minutes or until thickened. Serve over pork chops.
Nutrition facts
Servings
210 Calories per serving
1 chop with about 1/3 cup sauce each
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 60mg
- Sodium: 600mg
- Total Carbohydrates: 14g
- Protein: 24g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 8%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2011.