Chili Cherry Chops

Chili Cherry Chops


1 jar (10 to 12 ounces) cherry preserves
1 cup chopped onion
½ cup chili sauce
¼ cup firmly packed Dierbergs brown sugar
2 cloves garlic, minced
½ teaspoon ground red pepper
6 boneless pork loin chops (1-inch thick)
Dierbergs canola oil
Coarse salt and freshly ground black pepper


In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and ground red pepper; bring to a boil. Reduce heat; simmer for 20 minutes. Cool to room temperature. 

Rub both sides of pork chops with oil; season with salt and pepper. Place chops on oiled grid over medium-high heat; cover and grill until browned on bottom side, about 4 minutes. Turn chops over; spread sauce over chops. Grill until internal temperature is 150˚F., about 4 minutes. Serve with reserved sauce.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 387
Cholesterol: 72 mg
Fat: 8 g
Sodium: 698 mg
Carbohydrates: 49 g
Protein: 29 g
Fiber: 1 g