1 Tbsp. butter 1 jalapeño chile, minced 1/4 c. onion, diced 1-lb. Door County fresh cherries, chopped 1 c. red wine or orange juice 2 Tbsp. balsamic vinegar 2 Tbsp. dark brown sugar, packed 1 Tbsp. cornstarch Salt and pepper, to taste 6 pork chops 6 (1-oz.) slices Wisconsin Fontina cheese
In medium saucepan, over medium heat, melt butter and sauté jalapeño and onion until softened and onions are translucent. Add cherries, wine, vinegar and sugar; cook until cherries are softened and liquid is reduced slightly. In small bowl, mix cornstarch with 2 tablespoons cold water and stir into sauce. Continue stirring until compote thickens slightly, 4 to 5 minutes. Season with salt and pepper. Grill pork chops until fully cooked; top with slice of Fontina and melt. Remove pork chops to individual plates and spoon cherry compote over; serve immediately.