Festive Pork with Cherry Almond sauce

• 4 pork chops
• ½ tin (1/2 of 400g) of glace cherries
• 2 level tablespoons of golden syrup
• 2 level tablespoons of slivered almonds
• 2 level tablespoons of red wine vinegar
• Pinch of salt and or pepper as desired
• Pinch of nutmeg (approximately 1/8 teaspoon)
• Pinch of ground cloves
• Pinch of cinnamon

 Combine all the ingredients except the pork chops in a saucepan over a medium heat until boiling
Fry the chops
Pour about 1/3 over the sauce over the frying chops
When liquid is reduced again add another 1/3 of the sauce and cook until reduced
When serving the chops, pour the last 1/3 of the sauce over the top of the chops

Serve with salad or vegetables