What to do with eight pounds of cherries? After our trip to Dutchess County, I wanted to use some of the cherries we picked from Barton Orchard in some kind of sauce. There’s no avoiding using cherry preserve in this recipe–it helped make the fresh cherries a little more sweet than tart. The allspice and the cumin gave the chutney a really nice flavor. I added some chili flakes just to give it that small spike in taste. I think I’ll make more chutney now with the summer fruits in the market.
6 pieces boneless pork chops
2 cups fresh cherries
3/4 cup of black cherry preserve
1 red onion, finely chopped
3 tbsp balsamic vinegar
1 tsp of ground allspice
1 tsp of ground cumin
red pepper flakes
salt, pepper, olive oil
1. Pit cherries. Using the flat side of a large knife, press on the cherry gently until it splits open while covering with your other hand so there isn’t juice spitting all over the place. Pull out the pits.
2. Make cherry chutney. In a small bowl, mix cherry preserve, vinegar and allspice. Set aside 1/4 cup of mixture to glaze pork. Then in a saucepot, sautÃ© onions until transparent. Add pitted cherries, red chili flakes and the rest of the cherry preserve mixture. Boil in medium-low heat until thick, stirring often. Season with salt.
3. While making the cherry chutney, sprinkle the pork with salt and pepper. On a hot grill, cook pork for about 8 minutes on each side. Brush the top part of the pork with some of the cherry glaze you set aside. Turn to cook the other side and glaze the other side as well.
4. Transfer to a plate and rest for about 10 minutes. Serve with the fresh cherry chutney.