Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Green beans -loin chops (about 4 oz ea)
Salad oil 1/4 c Cherry-juice cocktail or
Salt -cranberry-raspberry juice
1/2 lb Dark sweet che#es 1 tb Brown sugar
1/2 ts Coarsely ground black pepper 1 tb Red wine vinegar
1/2 ts Dried thyme leaves 1 ts Cornstarch
4 (1-inch-thick) boneless pork 1/2 ts Beef-flavor instant bouillon

ABOUT 35 MINUTES BEFORE SERVING:

1. Trim ends from green beans. In 3 quart saucepan over high heat, in
1 T very hot salad oil, cook green beans and 1/2 t salt until green
beans begin to brown, stirring frequently. Add 1/2 C water and heat
to boiling. Reduce heat to Low; covered, until beans are tender,
about 3 minutes. Drain; remove green beans to warm large platter;
keep warm.

2. Meanwhile, remove pits from cherries; cut each cherry in half. In
cup, combine pepper, thyme, and 1 t salt; rub pork loin chops with
herb mixture.

3. In nonstick 12-inch skillet over mediu,-high heat, in 1 T hot
salad oil, cook pork chops 10 minutes or until still slightly pink in
the center but juices run clear when pierced with a knife, turning
chops once halfway through cooking time. Remove chops to platter with
green beans.

4. In measuring cup, combine cherry juice, brown sugar, vinegar, corn-
starch, bouillon, and 1/4 cup water. Add cherry-juice mixture and
cher- ries to drippings in skillet; over high heat, heat to boiling.
Reduce heat to low; simmer 3 minutes to blend flavors. Serve sauce
over pork.

Each serving: About 455 calories, 32 g fat, 79 mg cholesterol, 975 mg
sodium.

Good Housekeeping/May'94/scanned fixed by DP GG

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