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Published: Tuesday, 6/5/2001

Pork Chop with Cherry Barbecue Sauce

4 center cut pork chops

Barbecue rub:

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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