8 pork chops 11oz canned cherries � cup golden syrup OR gluten-free rice syrup � cup slivered almonds � cup red wine vinegar � teaspoon salt � teaspoon nutmeg � teaspoon ground cloves � teaspoon cinnamon 1/8 teaspoon black pepper

While the pork chops are frying, combine the cherries, golden syrup, vinegar, salt, pepper and spices. Bring to boil and boil for one minute. Add the almonds and pour a third of the sauce over the frying chops. Pour the remaining sauce over the chops when serving.

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