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Categories:
balsamic vinegar sugar red wine shallot cinnamon chicken broth sour cherries cornstarch lime juice pork chops vegetable oil
Viewed: 18 - Published at: 5 years agoIngredients
- 3 tablespoons balsamic vinegar
- 3 tablespoons sugar
- 3/4 cup dry red wine
- 1/4 cup minced shallot
- a 3-inch cinnamon stick
- 1 cup chicken broth
- 1 pound sour cherries (about 3 cups), pitted
- 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
- 2 teaspoons fresh lime juice, or to taste
- eight 1-inch-thick boneless pork chops
- vegetable oil for rubbing chops
Method
- 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.
