Mike Ditka's "Da Pork Chop"

Recipe creator's name:  dash
Preparation time:  30 minutes
Total time:  1 hour, 45 minutes
Servings:  4
  • For the Michigan Cherry Sauce:
  • 2 cups red wine vinegar (16 oz)
  • 1/2 cup veal Demi glace (see cook's note)
  • 1/2 cup dried Michigan cherries
  • 1/2 cup sugar
  • 2 Tbsp butter
  • For the Pork Chop
  • 4 bone-in pork chops
  • Salt and pepper, to taste

To make Michigan Cherry Sauce:
Combine vinegar and sugar in a steel sauce pan. 

2. Bring to a boil and reduce heat to medium. Reduce liquid by half. 

3. Add veal demi glace and slowly simmer for about 8-10 minutes. 

4. Add the cherries and remove from the heat. Right before you sauce the pork chops, add whisk it in butter.

Cook's Note:
- If unable to locate Veal Demi Glace (purchase online here), you may substitute a veal gravy (veal stock slowly thickened with arrowroot), but there will be less depth in flavor.

To make da Pork Chop:
1. Preheat oven to 250°F. Season pork chops with equal parts salt and pepper. Place in baking dish.

2. Roast pork chops, covered, until a meat thermometer inserted in the center of the chops reads an internal temperature of 130°F.

3. Finish chops over grill to "char" the outside, and bring it up to medium,145-150 degrees on the inside. This could also be done in the oven by uncovering chops and setting the oven to "broil", or finish browning in a skillet until internal temperature reaches 145-150°F.

4. To serve, plate each chop and pour cherry sauce over each.

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