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Grilled Marinated Pork Chops With Habanero Cherry Sauce


1/4 cup brown sugar
1/4 cup Dijon Mustard
1/8 cup soy sauce
6 center cut pork loin chops
8 ounces butter
1 finely chopped carrot
1 stalk celery; chopped fine
1/2 medium onion; chopped fine
1 tablespoon grated fresh ginger
2 sprigs fresh thyme
1 tablespoon minced shallots
1 tablespoon minced garlic
1 bay leaf
3 black peppercorns
3/4 cup port wine
1 pound fresh cherries, stems and pits remo
1 habanero chile, stems and seeds
--removed, minced
3 cups rich pork or chicken stock
2 tablespoons cornstarch
1 tablespoon 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 sauté 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. From: Chile Pepper Magazine, April, 1994. Posted to the BBQ List by Carey Starzinger on Mar 28, 1996. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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