Pork Chops in Warm Cherry Sauce over Kasha With Bell Pepper Confetti

Ingredients

• 20 oz bone-in center-cut pork chops (about 5 oz each)
• 3/8 tsp black pepper (ground divided)
• 4 tsp olive oil (divided )
• 1 1/2 Cup onion (diced divided)
• 1 Cup dry red wine
• 1 tsp tarragon (dried)
• 1 Cup dried cherries (either sweet Bing or tart (or substitute another dried fruit such as raisins, figs, or prunes))
• 4 Cup baby carrots (rinsed and split lengthwise if very thick (or frozen presliced carrots))
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• ½ tsp ground cinnamon
• 3/8 tsp salt (divided)
• ¼ Cup red bell pepper (rinsed and diced)
• ¼ Cup green bell pepper (rinsed and diced)
• ¼ Cup yellow bell pepper (rinsed and diced)
• 14.5 oz Swanson unsalted chicken broth
• 3/4 Cup wolffs kasha
• ¼ tsp dried oregano