In a large saucepan combine vinegar, ketchup, onion, dried cherries, honey, chile peppers, garlic, coriander and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until dried cherries and chile pepper are softened and mixture is slightly thickened. Cool for 10 to 15 minutes. Transfer mixture to a blender or food processor. Cover and blend until nearly smooth; set aside.
Sprinkle the pork chops with salt and pepper. Insert a skewer into a short side of each chop.
Prepare a charcoal grill. Place the chops on the rack of an uncovered grill directly over medium coals. Grill for 5 to 7 minutes and then turn chops over. Grill an additional 4 to 6 minutes. Cook until the chops are slightly pink in the center and the juices run clear.
If using a gas grill: Preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover for 5 to 7 minutes and turn chops over. Cook another 4 to 6 minutes until the chops are slightly pink in the center and juices run clear.
Brush sauce over chops during the last 5 minutes of grilling. If desired, serve additional sauce on the side.
1 1/4 cups cider vinegar
3/4 cup ketchup
3/4 cup chopped red onion (1 large)
3/4 cup dried tart cherries
1/3 cup honey
2 dried ancho chile peppers, stemmed, seeded and cut up
2 cloves garlic, slivered
3/4 teaspoon ground coriander
1/8 teaspoon ground cloves
12 6-ounce boneless pork loin chops, cut 1-inch thick
12 8x1/4-inch-thick skewers (if using wooden skewers soak 30 minutes before cooking)
Salt and black pepper
pineandlakes.com ©2013. All Rights Reserved.