Cherry Chipotle Pork Chops

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These pork chops were probably the hardest thing I've ever tried to photograph. Not only is it getting dark outside earlier now so the lighting isn't good, but the sauce made the pork chops look shiny, fuzzy, and reflective. I probably took 20+ pictures! So even though my picture isn't that great, take my word for it: these are AWESOME! 
Every time I tell my husband we're having pork chops he asks if I'm making "the cherry ones" because it's one of his absolute favorites. I started making this recipe several years ago but then quit because my recipe called for a can of cherry pie filling, which is the worst because it's choc full of high fructose corn syrup and red dye!
But now I use pure cherry preserves to get all the flavor with none of the junk ingredients and it tastes as good as ever! DE-lish!
**There's still time to vote for the Top 25 Food Allergy Mom's contest. Just click the link on the top right side of my blog and scroll down til you find me!

• 6 Pork Chops, About 1" Thick
• 1/2 Tsp. Sea Salt
• 1/2 Tsp. Ground Cinnamon
• 1/2 Tsp. Coconut Palm Sugar Or Sweetener Of Choice
• Olive Oil, as needed
• 1 Cup Cherry Preserves
• 1/4 Cup Orange Juice
• 2 Tbsp. Red Wine Vinegar
• 1 Tbsp. Chopped Chipotle Pepper in Adobo Sauce (seeded to reduce heat)
• 1 Tbsp. Orange Marmalade
• 1 Clove Garlic, minced
• Thinly Sliced Green Onion, for garnish
• Dried Cherries, optional for garnish

1. In a small bowl, mix together the cinnamon, sugar, and salt.

2. Sprinkle the mixture evenly over both sides of the pork chops.
3. Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Once heated, add as many pork chops as will fit comfortably. Cook, uncovered, 7 - 8 minutes per side or until cooked through. Remove to a serving platter and cover with foil to keep warm. Repeat for remaining pork chops if you couldn't fit them all in one skillet.

Cast of characters for the sauce!

4. Let's make the sauce: In the same skillet, combine all the above ingredients... the garlic, cherry preserves, orange marmalade, orange juice, red wine vinegar, and chipotle pepper. Cook and stir 3 minutes or until heated through.
5. Pour sauce over pork chops and garnish with green onion and dried cherries.
this post is part of Gluten Free Wednesdays and Allergy Free Wednesdays