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Ingredients

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 carrot,Chopped
1    stalk celery,chopped fine
1/2 md onion,chopped fine
1 T  fresh ginger,Grated
2    sprigs fresh thyme
1 T  shallots,Minced
1 T  garlic,Minced
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 T  cornstarch
1 T  water
1    salt and pepper,To Taste

Preparation

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.

Tip

Pork chops that are grilled should have the excess fat trimmed away and then should be rubbed with a small amount of olive oil. The best way to bring out the flavor of pork chops is to add a dry rub that includes a few of your favorite spices. Some spices that go well with pork include paprika, garlic, meat tenderizer and a little crushed cumin seed.

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PINEAPPLE GINGER PORK CHOPS

1 can (20 oz) unsweetened pineapple tidbits
1 tsp fresh ground black pepper
1/2 tsp ground ginger
4 bone-in pork loin chops
1 tbsp butter
1/2 cup orange juice
1 tbsp cornstarch
1/8 tsp salt
1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.) Combine the pepper and ginger; rub it over both sides of the chops. In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through. Remove the pork chops from the skillet and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened. Serve mixture over the pork chops.

Enjoy!

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