Grilled Pork Chops with Sour Cherry Sauce

This was a very tasty summer meal -- and a recipe selected solely because I fell in love with these cute little cherries at Whole Foods. Just beautiful they were ... and before I knew it they were in the cart.

This savory rather than sweet sauce -- which combines the cherries [much quicker and easier to pit than I'd expected -- a quick squeeze and the pit just popped right out], balsamic vinegar, red wine, a bit of sugar, a cinnamon stick, a shallot and some chicken broth -- takes about 30 minutes, and then is finished with some lime juice to taste and salt and pepper.

The recipe calls for adding some corn starch to thicken the sauce -- which I did -- but the sauce remained fairly runny while warm.

My husband liked it enough to suggest picking up more of the cherries, making more sauce, and canning it so as to have it available in the dead of winter to serve with duck or pork tenderloin.

There is enough left over that I'd like to try the now cooled (and thereby thickened) sauce as part of a cheese course, possibly with this Jacques Pepin recipe for mini savory cheesecakes.

http://www.kqed.org/w/morefastfoodmyway/episode216.html

Update 7/28 -- these cheesecakes (reviewed separately) went very well with the sour cherry sauce.