| 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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