Firecracker Pork Chops with Cherry Sauce
6 pork chops, cut ¾ inch thick
3-4 tablespoons Chef Paul Prudhomme's Barbecue Magic
3 (15 oz) cans cherries in heavy syrup, pitted
8 tablespoons unsalted butter
1 tablespoon cornstarch, dissolved in a little water
how to prepare
Note: Use on grills equipped with mesh nets.
Season the pork chops generously and evenly with Barbecue Magic, about ¾ to 1 teaspoon per side on each chop.
Lightly oil the grill, then preheat the grill until very hot.
Place the seasoned pork chops on the grill. Cook until the pork chops are browned on both sides. Remove and set aside. (Note: The pork chops may also be browned in a lightly oiled skillet. If you do so, the same skillet may be used for the following steps.)
Place a large skillet over high heat. Add the cherries and their syrup to the pan. Bring to a boil, then reduce heat to medium. Add the butter and stir until the butter is melted and incorporated. Continue to simmer until the syrup is reduced by half, about 6 minutes, then add the pork chops. Simmer, stirring frequently, for 5 minutes more. Check the pork chops for doneness. Gradually add the cornstarch, stirring it in well. As soon as the sauce has thickened, serve, surrounding the pork chops with sauce and cherries.
Copyright © 2003 by Paul Prudhomme