ONION-AND-CHERRY-GLAZED PORK CHOPS (SATURDAY)

4 well-trimmed boneless pork

chops (3/4 inch thick)

1/2 teaspoon garlic-pepper

seasoning

3 teaspoons olive oil, divided 2 small onions, sliced into thin

rings

1 tablespoon packed light

brown sugar

1 teaspoon cornstarch

⅓ cup water

1/4 cup sweetened or tart dried

cherries

3 tablespoons balsamic

vinegar

Season chops with garlicpepper seasoning. Heat 1 teaspoon oil in a large nonstick skillet to medium-high. Cook chops 6 to 8 minutes or until golden brown, turning once. Remove chops from skillet; keep warm. Reduce heat to mediumlow. Cook onions, covered, in remaining oil in the same skillet, 12 to 14 minutes or until onions are tender, stirring occasionally. Stir in brown sugar. Increase heat to medium and cook 3 or 4 minutes more or until onions are lightly browned.

Meanwhile, stir together cornstarch, water, cherries and vinegar. Add to skillet; cook and stir until bubbly and slightly thickened. Add chops (and accumulated liquid) back to skillet and heat through; serve. Per serving: 330 calories (percent calories from fat, 34), 35 grams protein, 18 grams carbohydrate, 2 grams fiber, 12 grams fat (3.4 grams saturated fat), 90 milligrams cholesterol, 126 milligrams sodium. Serves 4.