Ingredients:
4 boneless pork chops, 1 inch thick
1 (10 ounce) jars black cherry fruit spread
1/2 cup red wine
1/4 cup balsamic vinegar
2 teaspoons chopped fresh rosemary
1 tablespoon olive oil
Directions:
Add fruit spread, wine, vinegar and rosemary to a small saucepan, whisk to combine and bring to a boil.
Reduce heat and simmer until reduced by half, about 15 minutes.
Add oil to a skillet and brown chops over medium high heat, 2 minutes per side.
Spoon glaze on chops, reduce heat to medium low, cover and cook 6 minutes.
Turn chops and cook 5 minutes more or until no longer pink in the center.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.