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Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in ribeye (rib) pork chops (3/4-inch thick)
- 1/2 tsp. garlic pepper seasoning
- 3 tsp. olive oil (divided)
- 2 small onion (sliced and separated into rings)
- 1 Tbsp. brown sugar (packed)
- 1 tsp. corn starch
- 1/3 cup water
- 1/4 cup dried cherry (sweetened)
- 3 Tbsp. balsamic vinegar
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Directions
- Season chops with garlic-pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Sauté chops for 8 minutes or until nicely browned, turning once. Remove from skillet; keep warm.
- Cook onions in remaining oil in same skillet, covered, over medium-low heat for 12 to 14 minutes or until onions are very tender, stirring occasionally. Stir in brown sugar. Cook over medium heat, uncovered, for 3 to 4 minutes or until onions are lightly browned. Meanwhile, stir together cornstarch, water, cherries and vinegar; add to skillet. Cook and stir until bubbly and slightly thickened. Add pork chops to skillet; heat through, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium5mg0% |
Potassium35mg1% |
Protein0g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber0g0% |
Sugars4g |
Vitamin A2% |
Vitamin C0% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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