6 boneless pork chops
1 tbsp olive oil
1/2 cup beef broth
3 tbsp apple juice
1 can pitted cherries, drained but save juice
2 tsp cornstarch
1 tsp dried crushed rosemary

Heat olive oil in a large skillet. Brown pork chops with a small amount of salt and/or pepper (to taste), about six minutes each side. Carefully pour apple juice and broth into skillet, stir well. Simmer covered for 20 minutes.

In a bowl, combine cherry juice and cornstarch. Add to skillet, stir. Add cherries and rosemary, bring up the heat slightly and cook until sauce has thickened, about 3-4 minutes, stirring constantly.

Allow to cool then freeze in freezer container.

On cooking day: Defrost overnight in refrigerator. Empty container into a skillet and cook on low heat until the pork chops and sauce are thoroughly heated.