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Grilled marinated pork chops with habanero cherry sauce
Artist: _ Yield: 6
Categories: Asian, Cherry, Chinese, Ethnic, Grilled, Meats, Pork, Sauces & Dressings Rating: 0
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Ingredients:
1/4 cupBrown Sugar
1/4 cupDijon Mustard
1/8 cupSoy Sauce
6 Centercut Pork Loin Chops
8 ozButter
1 Finely Chopped Carrot
1 Stalk Celery, Chopped Fine
1/2 medOnion, Chopped Fine
1 tbspGrated Fresh Ginger
2 Sprigs Fresh Thyme
1 tbspMinced Shallots
1 tbspMinced Garlic
1 Bay Leaf
3 Black Peppercorns
3/4 cupPort Wine
1 lbsFresh Cherries, Stems and
- Pits Removed
1 Habanero Chile, Stems and
-Seeds Removed, Minced
3 cupRich Pork or Chicken Stock
2 tbspCornstarch
1 tbspWater
Salt and Pepper To Taste
Procedures:
1Combine the brown sugar, mustard and soy sauce and mix well.
2Spread the mixture evenly over the chops and marinate, covered, in the refrigerator for 4 to 5 hours.
3Melt 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.
4Add the port wine, heat and reduce until thick.
5Add the cherries and the habanero and cook until all the juices are extracted from the cherries.
6Add the stock, bring to a boil, then reduce the heat and simmer for 45 minutes.
7Remove from the heat and strain through a very fine seive, pressing with a kitchen spoon to extract all the juices.
8Return the strained liquid to a pan over low heat and whip in the remaining butter, 1 ounce at a time.
9Dissolve the cornstarch in the water and add it to the sauce.
10Heat and stir until the sauce thickens enough to coat the back of a spoon.
11Season the sauce with salt and pepper to taste.
12Keep the sauce warm.
13Grill the pork chops to desired doneness and serve with the sauce ladled over them.
14Heat scale: medium