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.
Makes 6 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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