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Fourth of July: Firecracker Pork Chops with Cherry Sauce

Source of Recipe


Rocky Mountain News






List of Ingredients



• Three 15-ounce cans dark sweet cherries in heavy syrup, pitted
  
• 8 Tbsp unsalted butter
  
• 3 to 4 Tbsp barbecue seasoning, such as Chef Paul Prudhomme's Barbecue Magic, divided
  
• 1 Tbsp cornstarch, dissolved in a little water
  
• Vegetable oil
  
• 6 bone-in pork chops, 1 inch thick
  






Instructions



1. In large skillet over high heat, add cherries and syrup. Bring to boil, then reduce heat to medium. Add butter and 3/4 teaspoon Barbecue Magic; stir until butter is melted and incorporated. Continue to simmer until syrup is reduced by half, about 6 minutes. Gradually stir in cornstarch mixture until sauce thickens. Set aside.
   
   
2. Lightly oil grill and preheat until very hot. Season pork chops generously and evenly with barbecue seasoning, 3/4 teaspoon per side, each chop.
   
   
3. Grill over medium-hot coals 9 to 12 minutes, turning once. Remove and serve with cherry sauce.
   
   Serves 6