- Pfizer fined for hiking epilepsy drug price 2,600 pct in UK
- Gatland 'excited' by lions coaching team
- Christmas gifts for underprivileged kids stolen from church
- Innovation or a monopoly? AT&T, Time Warner go before Senate
- Record 607 bears billed in New Jersey's hunt
- Donald Trump is Time magazine's 2016 'Person of the Year'
- Engie sees 40 pct earnings growth in smart services for cities
- East Libyan security forces say attack on oil ports averted
- No survivors likely in crash of Pakistani carrying about 40 people
- Trump Is Time Magazine’s Person Of The Year
More from Recipes
- Inside M&S factory where 22,500 mince pies are made every HOUR
- Karl Stefanovic feasts on pizza at restaurant of Sofia Levin's fiance
- Kellogg's paid 'independent experts' $13,000 a year to push their breakfast cereals without telling anyone they worked for the company
- How healthy is your sushi snack? Lunch boxes from High Street chains can contain more calories than a BIG MAC (and more sugar than biscuits)
- Melbourne market begins selling CHOCOLATE CHEESE imported from Italy
Grilled Pork Chops with Cherry Salsa Recipe
Prep time: 15 minutes
Cook time: 10 minutes
If your cherries are juicy, the salsa will be juicy too. If you want the salsa less juicy, put the finished salsa into a fine-meshed strainer and strain off some of the excess juice.
1/2 cup chopped red onion
2 Tbsp lemon juice
1 1/2 pounds cherries, about 4 cups
4 pork chops, about 3/4-inch thick
2 Tbsp chopped fresh basil
1 Tbsp balsamic vinegar
1/2 teaspoon salt
1 heaping teaspoon sugar
1 Mix the chopped onion with the lemon juice in a small bowl and set aside. The lemon juice will help take the edge off the onions.
2 Coat the pork chops in olive oil and sprinkle salt over them. Set aside at room temperature.
3 Pit and de-stem the cherries. A cherry pitter is magical for this task, but if you don't have one, use a small knife. Double check for stray pits, they always seem to find their way into dishes that call for fresh cherries.
4 Put the cherries, onions and chopped basil into a food processor. Pulse a few times until you have a chunky salsa, with differing textures of cherry. Alternately, you can chop everything by hand.
5 Mix in the balsamic vinegar, the 1/2 teaspoon salt and sugar. Add more of any of these ingredients to taste. Set aside at room temperature. You can make this salsa up to 8 hours in advance.
6 Prepare your grill for high direct heat. Grill the pork chops over high heat with the grill cover closed for 3 minutes. Turn them 45 degrees on the same side to get a pretty cross-hatch pattern, then close the grill cover and cook another 3 minutes. Turn the pork chops over, but this time keep the grill cover open and cook for a final 2-3 minutes. Allow to rest for 5-10 minutes before serving.
Serve the pork chops with the cherry salsa.
Yield: Serves 4.