Habanero Cherry Sauce over Grilled Marinated Pork Chops

Recipe Ingredients

1/4 cup	40g / 1.4oz	Brown sugar
1/4 cup	59ml	Dijon mustard
1/8 cup	29ml	Soy sauce
6		Center cut pork loin chops
8 oz	227g	Butter
1		Finely chopped carrot
1		Celery - chopped fine
1/2		Onion - chopped fine (medium)
1 tablespoon	15ml	Grated fresh ginger
2 sections		Fresh thyme
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1		Bay leaf
3		Black peppercorns
3/4 cup	177ml	Port wine
1 lb	454g / 16oz	Fresh cherries - stems and pits removed
1		Habanero chile - stems and seeds removed, minced
3 cups	711ml	Rich pork or chicken stock
2 tablespoons	30ml	Cornstarch
1 tablespoon	15ml	Water
		Salt and pepper to taste

Recipe Instructions

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 sieve, 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.

Source:
Jo Anne Merrill

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