Grilled Pork Chops with Browned Butter Cherry Sauce

Last week I realized why I married my husband. He likes to talk about what he eats as much as I do.  Seriously. Some couples like to do outdoor activities, some like to discuss global issues and politics, some have a passion for conserving the environment. The Braleys - we like to eat.

John went to a business dinner last week, and the post-meeting feedback I received was strictly about food. The Porch, a go-to restaurant in uptown Dallas, has fantastic pork chops. So fantastic, that I heard about them for the next three days. I've never had them before, so I can't claim that these taste just like them, but I created a similar recipe based on the information that my husband was more than willing to share.

Recipe

• 4 bone-in porterhouse pork chops, about 1 inch thick
• 3 tablespoons butter
• 8 Cipollini onions
• 3 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 3/4 cup red wine
• 2 cups fresh cherries, sliced and pitted
• 1/2 cup chicken broth
• 1 tablespoon corn starch, mixed with 2 tablespoons water

Start by making the sauce. Melt the butter over medium high heat in a large skillet, until the butter gets browned and bubbly. Add in the cute little onions, and cook for about 5 minutes. Add the balsamic vinegar and 1 tablespoon of the sugar, and let the mixture reduce for about 5 minutes. Add the wine, and reduce by about half. Mix the remaining sugar with the sliced cherries, and pour into the skillet, mixing well. Add the chicken broth, and cook on medium-low for about 5-10 minutes.

Meanwhile, prepare the grill for medium to high heat. Brush the pork chops with olive oil and plenty of S&P.  Place the pork chops on the hot grill, and cover for 3 minutes. Flip over, and grill for 4 minutes more, or until a thermometer reads 145 degrees in the thickest part. Overcooking pork chops is a sure way to dry the heck out them. They should not be cooked over 145 degrees, as they will continue to cook for about 5-10 minutes after you remove them from the grill. Transfer the chops to a plate and tent with aluminum foil.

When you are almost ready to serve, mix the corn starch with water, and whisk into the cherry mixture. Bring the heat to medium-high, or until the sauce thickens. Pour the sauce over the pork chops and serve immediately. These got my husband's thumbs up, so if you want a fun spin on a grilled pork chop - and are tired of walking past the giant vats of fresh cherries at Central Market and wondering what you could do with those - give these a try.