Name: Pork Chops in Warm Cherry Sauce over Kasha With Bell Pepper Confetti and Cinnamon-Glazed Baby Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 20 oz bone-in center-cut pork chops (about 5 oz each); 3/8 tsp black pepper (ground divided); 4 tsp olive oil (divided ); 1 1/2 Cup onion (diced divided); 1 Cup dry red wine; 1 tsp tarragon (dried); 1 Cup dried cherries (either sweet Bing or tart (or substitute another dried fruit such as raisins, figs, or prunes)); 4 Cup baby carrots (rinsed and split lengthwise if very thick (or frozen presliced carrots)); 2 tbsp unsalted butter; 2 tbsp brown sugar; ½ tsp ground cinnamon; 3/8 tsp salt (divided); ¼ Cup red bell pepper (rinsed and diced); ¼ Cup green bell pepper (rinsed and diced); ¼ Cup yellow bell pepper (rinsed and diced); 14.5 oz Swanson unsalted chicken broth; 3/4 Cup wolffs kasha; ¼ tsp dried oregano

Pork Chops in Warm Cherry Sauce over Kasha With Bell Pepper Confetti and Cinnamon-Glazed Baby Carrots

Indulge in a gourmet meal with our Pork Chops in Warm Cherry Sauce, served over a bed of Kasha with Bell Pepper Confetti and accompanied by Cinnamon-Glazed Baby Carrots. The pork chops are perfectly seared and topped with a rich, sweet-tart cherry sauce that beautifully complements the tender meat. Served over kasha, a nutritious grain, enhanced with colorful diced bell peppers, this dish offers a delightful blend of textures and flavors. The side of cinnamon-glazed baby carrots adds a touch of sweetness and warmth, making this a truly satisfying and elegant meal perfect for any occasion.

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