Pork Chops with Fresh Cherry
6 bone-in pork chops,
1-1 1/2 inches thick
Fresh cracked black pepper
1 pound fresh large
Trinity Fruit Sales
1 cup ruby port or
1/2 cup sugar
2 tablespoons balsamic
1 tablespoon orange
6 fresh mint leaves,
Fresh cherry leaves or
Preheat the grill.
Lightly season pork chops on both sides with salt
and pepper. Place on the grill and sear on high direct
heat for 4 minutes on each side, making a grill-mark
pattern. Finish cooking the chops for an additional
6-10 minutes on indirect medium heat, or until the
internal temperature is 160°F.
Stem and pit cherries with a cherry or olive pitter.
Place the cherries in a large saucepan and add port,
sugar, vinegar and honey. Cook over high heat,
stirring slowly, until the sugar dissolves. Bring to a
boil, reduce heat and simmer for approximately
12-15 minutes, or until the cherries are soft but still
retain their shape.
To serve, spoon the cherry mixture on top of the
chops. Garnish with mint and cherry leaves or
blossoms if available. Makes 6 servings.
Recipe developed by Maurice Cameron.
Caramel Apple Pork Chops
Borton & Sons
4 boneless pork loin chops,
3/4 inch thick
1/4 cup packed light
1/4 teaspoon ground
1/4 teaspoon grated
Salt and pepper
2 tart Borton apples
(Granny Smith, Pink
Lady or Braeburn)
4 tablespoons butter
Heat a skillet over medium-high heat. Brush pork
chops lightly with oil and cook for 5-6 minutes on
each side, or until evenly browned. Remove from
the pan and keep warm.
In a small mixing bowl, combine brown sugar,
cinnamon, nutmeg, and salt and pepper to taste.
Core apples and slice into 1/2-inch wedges.
Add butter to the skillet and stir in the apples and
brown-sugar mixture. Cover and cook over medium-high heat for 3-4 minutes, just until the apples are
tender. Remove the apples with a slotted spoon and
arrange on top of the chops; keep warm.
Continue cooking the mixture in the skillet, uncovered,
until the sauce thickens slightly. Spoon the sauce over
the apples and chops. Sprinkle with pecans.
Makes 4 servings.