Grilled Marinated Pork Loin Chops With Habanero Cherry Sauce

RhumAndJerk

Ingredients

• ¼ Cup brown sugar	• 1 Tbs minced garlic
• ¼ Cup Dijon Mustard	• 1 bay leaf
• 1/8 Cup soy sauce	• 3 black peppercorns
• 6 centercut pork loin chops	• ¾ Cup port wine
• 8 Oz butter	• 1 lb fresh cherries, stems and pits removed
• 1 carrot, chopped fine	• 1 habanero chile, stem and seeds removed
• 1 stalk celery, chopped fine	• 3 Cup rich pork or chicken stock
• ½ medium onion, chopped fine	• 2 Tbs corn starch
• 1 Tbs grated fresh ginger	• 1 Tbs water
• 2 sprigs fresh thyme
• 1 Tbs minced shallots

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 sauté 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 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 sieve, 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 to taste with salt and pepper.
Keep sauce warm.
Grill the pork chops to desired doneness and server with the sauce ladled over them.

Notes

Serves: 6
Heat Scale: Medium

Number of Servings:

Time to Prepare: