Combine the preserves, wine vinegar, cinnamon, cloves and nutmeg in a saucepan and mix well.
Bring to a boil.
Boil for one minute, stirring occasionally.
Remove from heat.
Stir in the almonds.
Pour 1/3 of mixture into a glass measure to use for basting.
Reserve the remainder to serve as a sauce with the chops.
Grill the pork chops 4 to 6 inches from the heat source over medium-hot coals for 4-5 minutes on one side.
Turn and grill on the other side, basting well with the cherry almond sauce.
Continue grilling until the desired degree of doneness is reached when measured in the center of each chop.
(145?F for medium rare; 160?F for medium; 170?F for well-done).
Serve with the reserved cherry almond sauce.
Ingredients:
2/3 cup cherry preserves
2 tablespoons red wine vinegar
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 tablespoons blanched sliced almonds
4 (4 ounce) pork loin chops, 1/2 inch thick
Steps/Methods:
Combine the preserves, wine vinegar, cinnamon, cloves and nutmeg in a saucepan and mix well.
Bring to a boil.
Boil for one minute, stirring occasionally.
Remove from heat.
Stir in the almonds.
Pour 1/3 of mixture into a glass measure to use for basting.
Reserve the remainder to serve as a sauce with the chops.
Grill the pork chops 4 to 6 inches from the heat source over medium-hot coals for 4-5 minutes on one side.
Turn and grill on the other side, basting well with the cherry almond sauce.
Continue grilling until the desired degree of doneness is reached when measured in the center of each chop.
(145?F for medium rare; 160?F for medium; 170?F for well-done).
Serve with the reserved cherry almond sauce.
