Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Brown Sugar
1/4 c Dijon Mustard
1/8 c Soy Sauce
6 Centercut Pork Loin Chops
8 oz Butter
1 Finely Chopped Carrot
1 Stalk Celery, Chopped Fine
1/2 md Onion, Chopped Fine
1 tb Grated Fresh Ginger
2 Sprigs Fresh Thyme
1 tb Minced Shallots
1 tb Minced Garlic
1 Bay Leaf
3 Black Peppercorns
3/4 c Port Wine
1 lb Fresh Cherries, Stems and
- Pits Removed
1 Habanero Chile, Stems and
-Seeds Removed, Minced
3 c Rich Pork or Chicken Stock
2 tb Cornstarch
1 tb Water
Salt and Pepper To Taste

Combine the brown sugar, mustard and soy sauce and mix well. Spread
the mixture evenly over the chops and marinate, covered, in the
refrigerator for 4 to 5 hours.

Melt 1 ounce of butter in a non-reactive pan and saute the carrot,
celery, onion, ginger, thyme, shallots, garlic, bay leaf, and
peppercorns until the onion turns golden brown. Add the port wine,
heat and reduce until thick.

Add the cherries and the Habanero and cook until all the juices are
extracted from the cherries. Add the stock, bring to a boil, then
reduce the heat and simmer for 45 minutes.

Remove from the heat and strain through a very fine seive, pressing
with a kitchen spoon to extract all the juices.

Return the strained liquid to a pan over low heat and whip in the
remaining butter, 1 ounce at a time. Dissolve the cornstarch in the
water and add it to the sauce. Heat and stir until the sauce thickens
enough to coat the back of a spoon. Season the sauce with salt and
pepper to taste. Keep the sauce warm.

Grill the pork chops to desired doneness and serve with the sauce
ladled over them.

Heat Scale: Medium

From: Chimayo, 1 North Saginaw, Pontiac, MI 48058. 313-338-7337

From: Chile Pepper Magazine, April, 1994.

Typed by Syd Bigger.

Browse by categories