INGREDIENTS

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 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.  Heat Scale: Medium  From: Chimayo, 1 North Saginaw,
Pontiac, MI 48058. 313-338-7337  From: Chile Pepper Magazine, April,
1994.  Typed by Syd Bigger.

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