6 boneless pork chops { 1 inch thick }
1 T vegetable oil
1 cup orange juice
1 cup pitted sweet cherries, halves
3 green onion, sliced
½ cup cherry preserves
2 T cornstarch
4 T. cold water 
6 cups hot cooked rice
In a large skillet, brown both sides of the pork chops in the oil; remove chops, and drain off extra oil. Return chops to skillet, add the orange juice, cherries and onions; bring it to a boil. Reduce heat; simmer, uncovered for 15 minutes, turning the chops twice. 
Remove chops and keep warm. Stir preserves into the pan juices. In a bowl, combine the cornstarch and cold water until smooth: Bring juices to a boil: stir cornstarch quickly into pan juices. Stirring for 1 ~ 2 minutes or until thickened. Serve over pork and rice. Serves 4