Title: Grilled Pork Chops with Sour Cherry Sauce
Categories: July 1993
Yield: 1 servings

3 tb Balsamic vinegar
3 tb Sugar
3/4 c Dry red wine
1/4 c Minced shallot
A; (3-inch) cinnamon
; stick
1 c Chicken broth
1 lb Sour cherries; (about 3
-cups),
; pitted
1 tb Cornstarch dissolved in 1
-tablespoon cold
; water
2 ts Fresh lime juice; or to
-taste
Eight; (1-inch-thick)
; boneless pork chops
Vegetable oil for rubbing
-chops

In a heavy saucepan boil the vinegar with the sugar over moderate heat
until the mixture is reduced to a glaze. Add the wine, the shallot, and the
cinnamon stick and boil the mixture until it is reduced to about 1/4 cup.
Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the
cornstarch mixture, add enough of it to the sauce, stirring, to thicken the
sauce to the desired consistency, and simmer the sauce for 2 minutes.
Discard the cinnamon stick, stir in the lime juice and salt and pepper to
taste, and keep the sauce warm, covered.

Pat the chops dry with paper towels, rub both sides of each chop with the
oil, and season the chops with salt and pepper. Grill the chops on an oiled
rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side,
or until they are just cooked through. Transfer the pork chops to a platter
and spoon the sauce over them.

Serves 8.

Gourmet July 1993

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