Every year we get dry cherries from Door County, Wisconsin from a place called Country Ovens .
I usually use them in a banana bread or eat them straight out of the bag. I had one bag left and decided to try to make a sauce for our pork chops.
Ingredients
4 pork chops
2/3 cup dry sherry
1/2 cup dried tart cherries
1/3 cup balsamic vinegar
4 tbs butter
1 small onion finely diced
1 tsp minced garlic
Salt and pepper to taste
Heat grill
While chopping onions, soak cherries in in dry sherry.
In a saute pan melt 4 tbs butter, add onions cook until translucent. Add garlic and let cook an additional minute. Slowly, add cherries, dry sherry, and balsamic vinegar. Salt and pepper to taste. Bring to a simmer and let simmer on low until pork chops are ready.
Salt and pepper pork chops and place on grill for about 10 minutes each side or internal temperature 145 degrees.
Spoon cherry sauce over pork chops before serving.
I usually use them in a banana bread or eat them straight out of the bag. I had one bag left and decided to try to make a sauce for our pork chops.
Ingredients
4 pork chops
2/3 cup dry sherry
1/2 cup dried tart cherries1/3 cup balsamic vinegar
4 tbs butter
1 small onion finely diced
1 tsp minced garlic
Salt and pepper to taste
Heat grill
While chopping onions, soak cherries in in dry sherry.
In a saute pan melt 4 tbs butter, add onions cook until translucent. Add garlic and let cook an additional minute. Slowly, add cherries, dry sherry, and balsamic vinegar. Salt and pepper to taste. Bring to a simmer and let simmer on low until pork chops are ready.
Salt and pepper pork chops and place on grill for about 10 minutes each side or internal temperature 145 degrees.
Spoon cherry sauce over pork chops before serving.
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