Grilled Orange-Chili Pork Chops: one for the end of summer

This recipe for marinaded sweet-spicy pork is one of my favorites for outdoor grilling season, which is quickly drawing to a close here in Seattle. The sweetness of orange marmalade is a nice counterpoint to spicy chili powder, mustard, pepper, and garlic. I think of this as a sort of quick-fix gourmet BBQ. I am sure BBQ purists would object to my use of the term, since I use a high-quality cut of meat here (top loin pork chops) instead of the more typical tough BBQ meats that must be cooked a long time to achieve tenderness. This marinade caramelizes beautifully, creating a delicious sweet-spicy-smoky flavor. It could be used to great effect for "real" BBQ meats if desired, but the cook time must be adjusted accordingly for different cuts of meat.

Pork Chops with Cherry-Port Sauce: sweet-savory perfection

The careful combination of sweet and savory flavors can delight the palate.  Pork chops are braised with port soaked cherries, shallots, garlic, fresh thyme, and a splash of white basalmic vinegar to create a perfect balance of flavor.  Try this for your next special meal - it's sure to impress.

Ingredients

1 cup cherries, pitted and chopped

1 cup port
1/2 stick butter, cut into pats
2 large shallots, sliced
1 clove garlic, minced
4-6 pork chops (approx 1" thick)
sprigs of fresh thyme
2 tbsp white basalmic vinegar




Directions

1.  Combine cherries and port in a small bowl. Set aside to soak.

2.  Melt the butter in a large skillet over medium heat, add shallots and garlic, and saute until lightly browned.

3.  Add the pork chops to the skillet and brown on both sides (~2 mins per side).  Remove chops to a plate.

4.  Add the port-cherry mixture and several sprigs of thyme.  Bring sauce to a simmer.

5.  Add the browned pork chops, arranging so they are partially submerged in the sauce.

6.  Reduce heat to med-low and cover, simmering the chops for 15 minutes.

7.  Flip the chops and simmer for an additional 10 minutes.

8.  Remove the chops to a plate and cover.

9.  Raise heat to high, add vinegar, and boil to reduce, 5-10 minutes.  Discard the cooked thyme sprigs.

10.  Serve the pork chops with sauce spooned over them.

To make a beautiful presentation, garnish the pork with a sprig of fresh thyme and compliment with a simply steamed green vegetable.  I chose green beans to contrast the fruity, burgundy colored sauce.  Asparagus or snow peas are other good choices.  I paired this with a Bordeaux.  Fruity wines such as Petite Syrah or Chianti would also be excellent pairs.

Life is sweet.  Savor it!