These gluten free pork chops were probably the hardest thing I’ve ever tried to photograph. Not only could I not get the lighting right, but the sauce made the pork chops look shiny, fuzzy, and reflective. I probably took 20+ pictures! So even though my picture isn’t that great, take my word for it: these are AWESOME!
Every time I tell my husband we’re having pork chops he asks if I’m making “the cherry ones” because it’s one of his absolute favorites. I started making this recipe several years ago but then quit because my recipe called for a can of cherry pie filling, which is the worst because it’s choc full of high fructose corn syrup and red dye!
But now I use pure cherry preserves to get all the flavor with none of the junk ingredients and it tastes as good as ever! DE-lish!
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Cherry Chipotle Pork Chops
Author: Cassidy @ cassidyscraveablecreations.com
Recipe type: Entree
- 6 Pork Chops, About 1" Thick
- ½ Tsp. Sea Salt
- ½ Tsp. Ground Cinnamon
- ½ Tsp. Coconut Palm Sugar Or Sweetener Of Choice
- Olive Oil, as needed
- 1 Cup Cherry Preserves
- ¼ Cup Orange Juice
- 2 Tbsp. Red Wine Vinegar
- 1 Tbsp. Chopped Chipotle Pepper in Adobo Sauce (seeded to reduce heat)
- 1 Tbsp. Orange Marmalade
- 1 Clove Garlic, minced
- 1 Tbsp. Tapioca or Arrowroot mixed with 1 Tbsp Cold Water, if desired
- Thinly Sliced Green Onion, for garnish
- Dried Cherries, optional for garnish
- In a small bowl, mix together the cinnamon, sugar, and salt.
- Sprinkle the mixture evenly over both sides of the pork chops.
- Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Once heated, add as many pork chops as will fit comfortably. Cook, uncovered, 7 - 8 minutes or until browned. Flip over and cook until just cooked through. Remove to a serving platter and cover with foil to keep warm. Repeat for remaining pork chops if you couldn't fit them all in one skillet.
Note- If your pan has brown bits on the bottom it's fine, but if it looks and smells burned, place it under running water and scrub off the burned bits before proceeding.
- Let's make the sauce: In the same skillet, combine all the above ingredients... the garlic, cherry preserves, orange marmalade, orange juice, red wine vinegar, and chipotle pepper. Cook and stir 3 minutes or until heated through.
- If you prefer your sauce to be thicker, add in the tapioca flour mixed with cold water and stir until thickened.
- Pour sauce over pork chops and garnish with green onion and dried cherries.