Grilled Marinated Pork Chops with Habanero Cherry Sauce

Ready in 1h

Try this Grilled Marinated Pork Chops with Habanero Cherry Sauce recipe, or contribute your own.


1 Bay leaf
3/4 c Port Wine
1/4 c Dijon mustard
1 stalk Celery; Chopped Fine
2 tb Cornstarch
1/8 c Soy sauce
1/2 md Onion; Chopped Fine
1 tb Shallots; minced
1 lb Fresh Cherries; Stems and
1 Habanero Chile; Stems and
1/4 c Brown sugar
3 c Rich Pork; or Chicken Stock
1 tb Water
salt and pepper; to taste
1 tb Garlic; minced
1 tb Fresh Ginger; Grated
2 Sprigs Fresh Thyme
1 Carrot; Finely Chopped
6 Centercut Pork Loin Chops
8 oz Butter
3 Black Peppercorns

Original recipe makes 6



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 saute 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 the 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 seive, 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 with salt and pepper to taste. Keep the sauce warm. Grill the pork chops to desired doneness and serve with the sauce ladled over them. Heat Scale: Medium From: Chimayo, 1 North Saginaw, Pontiac, MI 48058. 313-338-7337 From: Chile Pepper Magazine, April, 1994. Typed by Syd Bigger.

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Calories Per Serving: 1726 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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