Grilled Pork Chops With Cherry Sauce

Step 1

Pat the chops dry, and rub them allover with a mixture of the rosemary, salt,pepper and garlic. Cover, and marinatefor up to 2 hours at room temperature, or overnight in the refrigerator. Bringthe chops back to room temperaturebefore grilling.

Step 2

Heat one side of a charcoal or gas grill,and put the rack about 4 inches fromthe heat source. Cook the chops over thehottest part of the fi re until well searedon both sides, about 3 or 4 minutes perside. Move them to the cool part of thegrill, cover and cook until done, anywherefrom 1 to 10 minutes, depending onthe heat of the fi re and the thickness ofthe chops. The pork is done when it’sjust fi rm to the touch, its juices run justslightly pink and the meat is rosyin the center, or when an instant-readthermometer registers 135 degreesin the thickest part of the chop (thetemperature will continue to rise as thechops rest). Transfer them to a platter,cover loosely with aluminum foil and letthem rest while you make the sauce.

Step 3

Put 1 tablespoon of the butter in askillet over medium-high heat. When thefoam subsides, add the shallots, andcook until soft, 2 or 3 minutes. Add thecherries, wine and whatever juiceshave accumulated around the pork chops;cook, stirring occasionally, until theliquid reduces into a thin syrup, 5 or 6minutes. Stir in the remaining 2tablespoons butter, a little at a time, untilit’s incorporated into the sauce. Seasonwith salt and pepper. Pour the sauce overthe chops, and serve.