4 center cut pork chops
2 tablespoons garlic salt
11/2 tablespoons white pepper
1/4 cup paprika
2 tablespoons dried mustard
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 ounces regular beer
Cherry Barbecue Sauce (recipe follows)
Prepare barbecue sauce. Place dry ingredients of the barbecue rub in a bowl and mix. Add vinegar, Worcestershire sauce, and beer and mix into a paste. Rub paste on pork to marinate. Grill on both sides, about 7 minutes per side depending on thickness.
To plate: Spoon sauce on plate and top with pork chop. Serve with garlic mashed potatoes and vegetable medley.
Cherry Barbecue Sauce
1/4 cup onion, chopped
2 teaspoons garlic, chopped
3 tablespoons sesame oil
1/3 cup water
1/3 cup cider vinegar
2 tablespoons ketchup
1/4 cup cherry preserves (may use raspberry preserves, but strain out seeds)
2 tablespoons molasses (light)
2 teaspoons Worcestershire sauce
2/3 cup cherries (tart), fresh or frozen, pits removed
1 teaspoon red pepper flakes
1 teaspoon ginger, ground
2 teaspoons cumin seed (whole)
3 tablespoon brown sugar
1 tablespoon cornstarch dissolved in 1/4 cup water
Saute onions and garlic in sesame oil until tender. Add other ingredients and spices and simmer for 30 minutes. Thicken slightly with cornstarch and water.
Yield: 4 servings
Source: Jim Milliman, chef-owner of Hattie's, Suttons Bay, Mich.
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