Pork Chops with Cherry Sauce

4 servings

4 boneless center cut pork loin chops

1/2 C. bottled reduced-fat balsamic vinaigrette

Non-stick olive oil

1/2 C. shallots, thinly sliced

1/2 C. low-sodium chicken broth

1/2 C. dried cherries

salt and pepper

Place pork and vinaigrette in shallow baking dish and turn once to coat; marinate 10-15 minutes.

Spray a medium skillet with nonstick cooking spray and place over medium heat. Lift pork, shake off excess marinade and transfer to skillet, reserving marinade in dish. Saute pork chops until brown, about 3-4 min. per side. Transfer chops to a plate.

Add shallots to skillet and stir until softened, about 1 minute. Add chicken broth, cherries, and reserved marinade. Bring to a low boil.

Return chops to skillet and simmer until pork is cooked thoroughly, cherries are tender and the sauce has slightly reduced - - about 3 min. per side.

Season with salt and pepper. Serve cherry sauce on top of pork chops.