Recipe courtesy of Catal Restaurant at Downtown Disney.
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.
1 cup DOLE Frozen Dark Sweet Cherries
4 double cut pork chops
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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