Mario Batali loves all forms of pork, so it should come as no surprise that he featured this nifty pork chop recipe in his book, Mario Tailgates NASCAR Style. His tangy cherry barbecue sauce would also taste great on a simple roast loin of pork as well.
- Yield:makes 4 pork chops
- For the marinade:
- 2 tablespoons brown sugar
- 2 tablespoons extra-virgin olive oil
- 1/4 cup freshly squeezed orange juice (about 1 orange)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 4 boneless pork loin chops, cut 1-inch thick
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon chili powder
- 2 cups canned crushed tomatoes
- 1/2 cup freshly squeezed orange juice (about 2 oranges)
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 1 cup frozen sweet cherries
In a small bowl, combine all the ingredients for the marinade and stir together.
Place the pork chops in a resealable freezer bag and pour in the marinade, making sure to coat the meat on all sides. Keep cold in a refrigerator or ice-filled cooler for at least 4 hours and up to 24 hours.
Remove from heat and serve immediately with the Cherry Barbecue Sauce
Cherry Barbecue Sauce
- Makes about 3 cups -
In a medium saucepan, cook the onion over medium-high heat, until it softens, about 8 minutes. Add the garlic and chili powder and cook 1 minute more. Add the tomatoes, orange juice, ketchup, sugar, and cherries and cook 5 minutes more, stirring frequently.
Transfer the mixture to a blender or a food processor fitted with the metal blade and blend until smooth. Transfer to a plastic container and keep cold in a refrigerator or ice-filled cooler until ready to use or for up to one week.