Grilled Pork Chops with Cherry-port Sauce
Once again – pork goes well with sweet, fruit sauces. This sauce is only semisweet, but still meets that criterion. If desired, additional sugar can be added to sweeten it, but I prefer the semisweet flavor for this recipe.
2 medium-thick pork chops
Olive oil for brushing
Salt or Creole Seasoned Salt
Coarse ground black pepper
Prepare the Cherry-port Sauce (recipe follows). Prepare the grill for hot indirect cooking. Trim the peripheral fat from the chops, brush with olive oil, and season with salt and pepper.
Grill the chops directly over the fire for 4 minutes per side, lid closed. Move the chops to indirect and continue cooking for and additional 2 to 3 minutes until done (145°F).
1/4 cup cherry preserves
1/4 cup ruby port wine
2 teaspoons sugar
Combine all ingredients in a small saucepan over medium heat. Stir until the sugar is dissolved and the contents are well blended. Continue simmering and occasionally stirring until the sauce has reduced to the desired thickness, at least 5 minutes. Reduction can be continued until the sauce becomes syrupy, but use care not to scorch.