How to make it

  • In a small saucepan,bring cherries and water to a boil. Remove from the heat;set aside(do not drain)
  • In a small skiller,saute the onion,celery and parsley in butter till tender. Stir in the stuffing mix,broth and cherries. Remove from the heat;cover and let stand 5 mins. or until moisture is absorbed.
  • Cut a deep slit in each chop,forming a pocket
  • Stuff about 1/4 c cherry mixture into each chop;secure with toothpicks. Sprinkle with pepper. In a lg. skillet,cook chops in oil for 8-10 mins. on each side or unttil a meat thermometer reads 160. Remove and keep warm.
  • Add flour,rosemary and salt to the pan juices;stir until blended. Gradually stir in broth and cream. Bring to a boil;cook and stie for 2 mins. or until thickened. Serve with pork chops.

Reviews & Comments 1

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    " It was excellent "
    rml ate it and said...
    Love this recipe! The tartness of the cherries combined with the other ingredients make for an elegant dinner. Thanks for sharing
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