Grilled Pork Chops With Sour Cherry Sauce

Where once there was trust, with joy, honesty and spontaneity, now there might be aloofness, guardedness, even resentment. To make matters worse, attempts at reconciliation can be ignored or even refused. That is when, it seems to me, it is time to turn away. Turning away is not our first response, of course. But it must be a valid, if undesirable, option. After all, we can’t force people to be open, to talk, to reconsider. Until the Holy Spirit changes hearts — I have reluctantly concluded that there really is a time to turn away. Yes, it is a defeat for the gospel. But what else can one do? All that’s left is trusting the Lord, referring the matter to the judgment seat of Christ, who alone sees all things perfectly... Sometimes all one can do is not make a situation worse. That’s hard. But the Lord can do amazing things with brokenhearted people who have nothing left but a longing for His glory in this messy world.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Sami	July 1993	1	Servings

INGREDIENTS

3	T	Balsamic vinegar
3	T	Sugar
3/4	c	Dry red wine
1/4	c	Minced shallot
		A, 3-inch cinnamon
		stick
1	c	Chicken broth
1	lb	Sour cherries, about 3
		cups
		pitted
1	T	Cornstarch dissolved in 1
		tablespoon cold
		water
2	t	Fresh lime juice, or to
		taste
		Eight, 1-inch-thick
		boneless pork chops
		Vegetable oil for rubbing
		chops

INSTRUCTIONS

In a heavy saucepan boil the vinegar with the sugar over moderate heat
until the mixture is reduced to a glaze. Add the wine, the shallot,
and the cinnamon stick and boil the mixture until it is reduced to
about 1/4 cup. Add the broth and the cherries and simmer the sauce  for
5 minutes. Stir the cornstarch mixture, add enough of it to the  sauce,
stirring, to thicken the sauce to the desired consistency, and  simmer
the sauce for 2 minutes. Discard the cinnamon stick, stir in  the lime
juice and salt and pepper to taste, and keep the sauce warm,  covered.
Pat the chops dry with paper towels, rub both sides of each chop with
the oil, and season the chops with salt and pepper. Grill the chops  on
an oiled rack set 5 to 6 inches over glowing coals for 6 to 8  minutes
on each side, or until they are just cooked through. Transfer  the pork
chops to a platter and spoon the sauce over them.  Serves 8.  Gourmet
July 1993  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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