Ok, it’s really Pork Chops with Cherry Preserves Sauce (Cooking Light, Aug. 2006). But I should have read the recipe more closely before I decided to make it, as the sauce is just cherry preserves and a tiny bit of vinegar. Waaaaaaaaaay too sweet.
Next time I’ll stick with the pork-and-plums recipe I love so much from a previous issue. That fruit sauce is dried plums+wine+chicken broth. Much less sweet.
And I thought I was lucking out since cherry preserves were on sale.