Pork Chops w/Marmalade, Apple, Cherry, Cranberry Sauce
Course: Main Course
Cook Time: 16 min on Grill
Servings: 4 to 6
- 2 tablespoons butter, unsalted
- 2 tablespoons orange marmalade
- 1/4 teaspoon cinnamon
- 2 tablespoons pure maple syrup
- 1 1/2 cups apples (Granny Smith is best this time of year), peeled and diced
- 1/4 cup dried cherries or cranberries
- 1/2 cup apple juice, unfiltered
- Season 4 pork chops, cut 1-1 1/2 inches thick (hopefully from the pig you and/or your co-op bought at the auction!), with a rub of sea salt, fresh cracked pepper and a touch of cinnamon. Place on a pre-heated medium-to-medium-high barbecue. Be sure it’s not too hot. Grill for approximately eight minutes per side. Don’t over cook!
- Over medium-low heat, let ingredients simmer until reduced by 50 percent, approximately 10-15 minutes. Be sure to keep an eye on it, stirring frequently as the sugars from the marmalade and syrup may cause it to burn.
- When done, set aside in a serving bowl while you finish up the chops. The sauce can be served hot or room temperature. I don’t recommend cooking this the day before as it will become too coagulated.
- Once the chops are grilled, plate individually and serve sauce on top or on the side, per preference. Of course, add a side of Adele’s Pea Salad and for a finishing touch,
Cafe at Adele’s Somaliere Steve Sanchez recommends the Bonterra Chardonnay. This wine is created from 100 percent organic fruit, delivering crisp apple, cream and a touch of sweet spice followed by a clean lemon minerality (www.bonterra.com/winecategories/chardonnay/).