Season pork chops with pepper. Grill over medium heat until internal temperature reaches 145 degrees, about 6 minutes per side.
Servings and Ingredients
|4 (4 oz each) boneless center cut pork chops|
|Hy-Vee black pepper, to taste|
|¾ c. Hy-Vee cranberry-raspberry juice|
|1 tbsp. Hy-Vee cornstarch|
|2 tsp. Hy-Vee whole grain mustard|
|¼ c. white wine, such as Sauvignon Blanc|
|1 tsp. Hy-Vee chicken bouillon|
|1 c. fresh dark sweet cherries, pitted, or Hy-Vee frozen unsweetened dark sweet cherries|
Things To Grab
- Charcoal or gas grill or grill pan
- Meat thermometer
- Small bowl
- Small saucepan
Meanwhile, whisk together cranberry-raspberry juice, cornstarch and mustard in a small bowl; set aside.
Whisk together wine and bouillon in a small saucepan over high heat. Simmer, whisking constantly, until reduced by half, about 3 minutes. Whisk in juice mixture and bring to a full boil.
Stir in cherries and simmer for 5 minutes or until thickened. Serve over pork chops.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 60mg
- Sodium: 600mg
- Total Carbohydrates: 14g
- Protein: 24g