Served as main course. Non-vegetarian dish.

American

4 thick cut boneless Pork Chops

1 small Onion, minced

1 Garlic Clove, minced

1/4 cup Olive Oil

1/2 cup Flour

1/4 teaspoon Salt

1/4 teaspoon Pepper

16 ounces Apple Juice

1/4 cup dried Tart Cherries

In a heavy skillet, saute onion and garlic in olive oil until just about ready to carmelize. Remove vegetables from skillet and set aside. Season chops with salt and pepper. Dredge with flour on both sides. Brown chops for about five minutes on each side. After browning both sides, pour apple juice over chops. Let the chops cook in the juice for another five minutes over med-low heat. Do not cover. Remove chops and add onion and garlic back into the pan. Reduce sauce slightly, adding dried cherries in last 2-3 minutes of cooking. To serve, plate chops with wild rice and spoon a bit of the sauce over each chop. Depending on thickness of the chops, you may need to adjust cooking time slightly.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 2

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