Boneless Pork Chops With Cherry Sauce

4 boneless loin Pork Chops, about 1  1/2 pounds
8 oz Cherry Jam
2 tablespoons Balsamic Vinegar
3 tablespoons Butter


Pre-heat oven to 400 degrees.


Season the pork chops with salt and pepper. Heat skillet over high heat. Add about 2 tablespoons iol. When the oil starts to smoke, add the ork chops, searing the, for 3 - 4 minutes on each side. Put the pork chops on a baking sheet and bake them for 10 - 12 minutes, until just cook through.


While the pork chops are in the ove, combine jam and vinegar i a small saucepan over medium heat. When the jam melts, wisk in the butter, 1 tablespoon at a time until just melted and the sauce is smooth and glossy. Season with salt and pepper.


To serve, put a pork chop on each plate and spoon some sauce onto it.


Serves 4

Party Cheese Ball

This is one of my husbands favorites!

Ingredients:

2 8-ounce packages of cream cheese, softened

2 cups (8 oz.) shredded Sharp Cheddar Cheese

1 tablespoon chopped pimento

1 tablespoon chopped green pepper

1 tablespoon finely chopped onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

Dash of ground red pepper

Dash of salt

Chopped pecans if desired

Instructions:

Combine cream cheese and cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans; mix well. Place in clear wrap and shape into a ball. Place in refrigerator and chill for several hours. Take out of refrigerator and unwrap; shape into ball and roll in pecans if desired. Place on platter with assorted crackers. Makes 2 cups.