Source: National Pork Board

Dried cherries add a touch of sweet to these tangy pork chops.

Servings

4 boneless pork chops , 3/4-inch thick
0.5 tsp Seasoning, garlic pepper
3 tsp olive oil , divided
2 small onions , sliced and separated into rings
1 tbsp packed brown sugar
1 tsp cornstarch
0.33 cup cold water
0.25 cup Cherries, sweet, canned, with water
3 tbsp balsamic vinegar

1 Season chops with garlic-pepper.
2 Heat 1 teaspoon oil in large nonstick skillet over medium-high heat.
3 Sauté chops for 6 to 8 minutes or until nicely browned, turning once.
4 Remove from skillet; keep warm.
5 Cook onions over medium--low heat for 12 to 14 minutes or until onions are very tender, stirring occasionally.
6 Stir in brown sugar.
7 Cook over medium heat, uncovered, for 3 to 4 minutes or until onions are lightly browned.
8 Meanwhile, stir together cornstarch, water, cherries, and vinegar; add to skillet.
9 Cook and stir until bubbly and slightly thickened.
10 Add pork chops to skillet; heat through.