Two color soup and stuffed pork chops with 3 sauces

Ingredients

1) Cherry Preserve Sauce :

• 12 oz jar Cherry Preserves
• 2 tablespoons light corn syrup
• 1/4 Cup Pomegranate infused Red Wine Vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves

2) Orange Marmelade Sauce :

• 12 oz. jar Orange Marmelade
• 2 - 2 tablespoons Hot Dijon Mustard, to taste
• 3) Apple Chutney
• 3 tablespoons butter
• 3 cooking Apples, peeled, seeded and cut into 1/2 wedges
• 1 3-inch cinnamon stick or 1 teaspoon cinnamon
• 1/2 Cup dried cranberries
• 1/4 Cup Rum
• 1/4 Cup Apple Cider

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Preparation

• 1) Combine all ingredients in a small saucepan. Heat to boiling, stiring constantly. Reduce heat and simmer 2 minutes. Keep sauce warm.
• 2) Heat to boiling, stiring constantly. Reduce heat and simmer 2 minutes. Keep sauce warm.
• 3) Heat butter in saute pan to med-high heat, add apples and cinnamon. Saute until soft with a little bite left in them.
• Deglaze pan with Rum and add cranberries. Add apple cider and simmer for about 10 minutes. Cook until the apples are the softness that you like. Keep Warm.
• For the chops, heat 2 tablespoons olive oil in large pan on high heat, saute chops on both sides until brown.
• Move to pan with roasting rack, cover with foil, and bake at 350 degrees until medium rare. Let chops rest for about 10 minutes and serve with sauces.