Pork & Cherries

This is one of "those" recipes.  The directions are a tad vague and the photo is absent, but the dish is excellent.  My ex-fiance's mother used to make it and he started puree-ing the cherries so I would actually eat it when he made it for me.  I serve it that way now and not only do my kids love it, the left-overs disappear faster than you can say "gravy" from the fridge the next day.

Pork with Cherries
Ingredients:
Pork Chops (boneless pork loin) about 1 lb
1 can pitted tart cherries in water
Small container Light cream
Cornstarch (about 1T)
Cinnamon to taste
Salt to taste
Pepper to taste
Sugar (about 1t)
Rice noodles (cooked)

Cook the pork in your preferred way, either in a skillet or on the grill either in whole pieces or cut up. For the sauce, start with the cherries and their juice (puree them in the blender for the flavor without the actual cherries). Heat to boiling, then add cornstarch. Add cream. Use additional starch if necessary until the
consistency of the sauce is to your liking. Season to taste using salt, pepper, cinnamon, and sugar.
Serve with noodles or rice.  We prefer rice noodles :)

Time about 25 minutes Serves 4