1 T. finely chopped shallot
3 t. olive oil, divided
1 C. fresh or frozen pitted dark sweet cherries, halved
1/3 C. ruby port wine
1 t. balsamic vinegar
1/8 t. salt
1 t. coriander seeds, crushed
3/4 t. ground mustard
1/4 t. salt
1/4 t. pepper
2 bone-in pork loin chops (7 oz each)
In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar, and 1/8 t. salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes.
Meanwhile, in a small bowl, combine the coriander, mustard, 1/4 t. sat and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat 4-6 minutes on each side or until a meat thermometer register 145 F. Serve with sauce.
Serving size: 1 pork chop with 1/3 C. sauce
356 calories, 16g fat, 509mg sodium, 16g carbs, 2g fiber, 32g protein