| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Sauces |
6 |
Servings |
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 Chopped Carrot |
| 1 |
|
Stalk Celery, Chopped Fine |
| 1/2 |
md |
Onion, Chopped Fine |
| 1 |
tb |
Grated Fresh Ginger |
| 2 |
|
Sprigs Fresh Thyme |
| 1 |
tb |
Minced Shallots |
| 1 |
tb |
Minced Garlic |
| 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 |
tb |
Cornstarch |
| 1 |
tb |
Water |
|
|
Salt and Pepper To Taste |
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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