Recipe by Tina Richardson
I got this recipe from kari in Denver ! Thanks ! You are so awesome !
Top Review by FallnXangel
I'm giving this 4 stars, because I altered the recipe enough to change the overall taste. But, the chery almond sauce that I put on the pork chops was awesome!!! I made it as is. What I did different was I marinated the pork chops in some soy sauce, garlic powder, brown sugar, and ginger powder for about an hr before I cooked them. And I didn't use pork loin chops. Used a more fatty kind that was sensational! The mix of the soy and the cherry sauce (that I did baste the pork as it cooked) tasted wonderful!!! It was like a sweet chinese barbeque almost. Would definitely make again!
- 2⁄3 cup cherry preserves
- 2 tablespoons red wine vinegar
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon nutmeg
- 2 tablespoons blanched sliced almonds
- 4 (4 ounce) pork loin chops, 1/2 inch thick
Directions See How It's Made
- Combine the preserves, wine vinegar, cinnamon, cloves and nutmeg in a saucepan and mix well.
- Bring to a boil.
- Boil for one minute, stirring occasionally.
- Remove from heat.
- Stir in the almonds.
- Pour 1/3 of mixture into a glass measure to use for basting.
- Reserve the remainder to serve as a sauce with the chops.
- Grill the pork chops 4 to 6 inches from the heat source over medium-hot coals for 4-5 minutes on one side.
- Turn and grill on the other side, basting well with the cherry almond sauce.
- Continue grilling until the desired degree of doneness is reached when measured in the center of each chop.
- (145°F for medium rare; 160°F for medium; 170°F for well-done).
- Serve with the reserved cherry almond sauce.