Cherry Salsa Pork Chops

My Produce Items: Cherries, Gypsy Sweet Peppers

1 cup of pitted chopped cherries
2 gypsy sweet peppers
3 green onions
1/2 teaspoon of cilantro
1 clove of garlic
1 pinch of crushed red pepper
2 limes
1/8 teaspoon of mexican oregano
Seasoning salt
3 boneless skinless pork chops

Heat oven to 350 degrees.  Lightly season pork chops with seasoning salt and mexican oregano.  Place pork chops in a baking dish, cover with tin foil and bake for 60 minutes (I had very thick cuts of pork so I baked it for 60 minutes).

While pork chops are baking pit and chop the cherries, dice up sweet peppers, chop up onions, mince garlic and fry all in a frying pan for 10 minutes.  Add in cilantro, crushed red pepper and juice from the limes stirring constantly so it doesn't burn and cook for another 5-7 minutes.

Pour salsa on top of pork chops before serving.

Serves: 3

Final Verdict: Good

This turned out really good.  I think I used one too many limes.  The lime juice from one would have been plenty.  Using two slightly overpowered the salsa.  The salsa itself was very good though.  Basically it was like making salsa by substituting cherries for the tomatoes.  It went really well with the pork too.  I think pork is the right meat to compliment the salsa.