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Ingredientes
- 3 Tbsp. Balsamic vinegar
- 3 Tbsp. Sugar
- 3/4 c. Dry red wine
- 1/4 c. Chopped shallot A, (3-inch) cinnamon stick
- 1 c. Chicken broth
- 1 lb Sour cherries, (about 3 c.), pitted
- 1 Tbsp. Cornstarch dissolved in 1 Tbsp. cool water
- 2 tsp Fresh lime juice, or possibly to taste Eight, (1-inch-thick) boneless pork chops Vegetable oil for rubbing chops
Direcciones
- In a heavy saucepan boil the vinegar with the sugar over moderate heat till the mix is reduced to a glaze. Add in the wine, the shallot, and the cinnamon stick and boil the mix till it is reduced to about 1/4 c..
- Add in the broth and the cherries and simmer the sauce for 5 min. Stir the cornstarch mix, add in sufficient of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 min.
- Throw away the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce hot, covered.
- Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 min on each side, or possibly till they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 960g | |
| Calories 617 | |
| Calories from Fat 13 | 2% |
| Total Fat 1.51g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 409mg | 17% |
| Potassium 1304mg | 37% |
| Total Carbs 115.3g | 31% |
| Dietary Fiber 7.6g | 25% |
| Sugars 80.86g | 54% |
| Protein 7.75g | 12% |
