Recipe - Grilled Marinated London Broil

One fourth cup Brown Sugar
One fourth cup Dijon Mustard
1/8 cup Soy Sauce
6 Centercut Pork Loin Chops
8 ounce Butter
1 Finely Chopped Carrot
1 Stalk Celery, Chopped Fine
One half md Onion, Chopped Fine
1 tablespoon Grated Fresh Ginger
2 Sprigs Fresh Thyme
1 tablespoon Minced Shallots
1 tablespoon Minced Garlic
1 Bay Leaf
3 Black Peppercorns
Three fourths cup Port Wine
1 pound Fresh Cherries, Stems and
Pits Removed
1 Habanero Chile, Stems and
Seeds Removed, Minced
3 cup Rich Pork or Chicken Stock
2 tablespoon Cornstarch
1 tablespoon Water
Salt and Pepper To Taste

Combine the brown sugar, mustard and soy sauce and mix well. Spread the
mixture evenly over the chops and marinate, covered, in the refrigerator
for 4 to 5 hours.

Melt 1 ounce of butter in a nonreactive pan and saute the carrot, celery,
onion, ginger, thyme, shallots, garlic, bay leaf, and peppercorns until the
onion turns golden brown. Add the port wine, heat and reduce until thick.

Add the cherries and the Habanero and cook until all the juices are
extracted from the cherries. Add the stock, bring to a boil, then reduce
the heat and simmer for 45 minutes.

Remove from the heat and strain through a very fine seive, pressing with a
kitchen spoon to extract all the juices.

Return the strained liquid to a pan over low heat and whip in the remaining
butter, 1 ounce at a time. Dissolve the cornstarch in the water and add it
to the sauce. Heat and stir until the sauce thickens enough to coat the
back of a spoon. Season the sauce with salt and pepper to taste. Keep the
sauce warm.

Grill the pork chops to desired doneness and serve with the sauce ladled
over them.

Heat Scale: Medium

From: Chimayo, 1 North Saginaw, Pontiac, MI 48058. 3133387337

From: Chile Pepper Magazine, April, 1994.

Typed by Syd Bigger.