Prep Time

10 min

Total Time

25 min

Calories per serving




Ingredients (7)
  • 1 cup honey
  • 2 cups sugar
  • 2 cups sherry vinegar
  • 2 cups, divided frozen DOLE® Dark Sweet Cherries, partially thawed
  • 2 to 3 tablespoons Pedro Ximenez sherry vinegar
  • salt, to taste
  • 4 double cut pork chops
  1. Caramelize honey and sugar in a heavy bottom pot.  Add 1 cup cherries and sherry vinegar; simmer until reduced by half.  Season with the Pedro Ximenez vinegar and salt.
  2. Puree prepared gastrique in blender.  Pour over remaining pitted cherries and cool over ice.
  3. Season thick cut pork chops with salt and cracked black pepper and grill to medium, approximately 15 minutes. Garnish with Gastrique and pieces of “macerated” cherries.

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