change in plans

​The other evening, we were planning to meet friends on the beach for a light supper of sandwiches and snacks. Unfortunately, the weather was uncooperative, so we had to reschedule. In the meantime, I had to come up with a meal. I went to Whole Foods and picked up bone-in pork chops which were on special for $4.99/lb.  From the New York Times Cooking website, I selected Grilled Pork Chops with Cherry Sauce for my preparation. Cherries were also on sale ($4.99/lb.) and I was able to purchase just enough for the sauce.
 

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​Besides the pork chops and cherries, you’ll need fresh rosemary, freshly ground black pepper, fresh garlic, butter, a shallot and a fruity red wine. The rosemary is used in a dry rub that also has salt, pepper and garlic. The rub infused a nice flavor to the pork. The pork is grilled to 135° leaving it slightly pink and juicy.
 
The cherry sauce was made with a bit of shallot, butter and wine and is reduced to a thin syrup. Adding the juices from the resting pork adds an another layer of flavor.
 
I must say, this was a quick and scrumptious meal! The pork chops from Whole Foods were tender and succulent. The cherry sauce played well against the strong flavors of the rosemary and garlic. The combination of ingredients was divine. This wonderful recipe that makes use of seasonal ingredients at their best.

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​Grilled Pork Chops with Cherry Sauce
Featured in The New York Times Magazine article,
“Cherries Go Savory, Sweet and Boozy”
By Mark Bittman, June 18, 2014
 
Yield: 4 servings
Time: 30 minutes, plus time for marinating
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​INGREDIENTS
 
4 pork loin chops, preferably bone-in and at least 1 inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground black pepper, plus more for the sauce
1 teaspoon  finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup cherries, stemmed, pitted and halved
 ½ cup fruity red wine
 
PREPARATION

1. Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
2. Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it’s just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
3. Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it’s incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

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