Pork Chop with Spicy Cherry Sauce

I had some frozen cherries in the freezer (left over from Christmas) and thought it was time to use them.  The meat on hand was shoulder pork chops.  So a dish was invented.

Ingredients:

Pork chop

Rub – salt, pepper, cumin, chilli powder, drops of garlic oil

Sauce – cherries, cranberry jelly, chili jam, lemon juice, ginger, fish sauce, cognac

Method:

I mixed the rub ingredients together and massaged it into the pork chop around breakfast time.  The exact quantities of the rub don't matter.  The only one I'd be cautious about is cumin – I only used a quarter teaspoon.  Instead of the garlic oil (which is the only way I can eat garlic now) you could use garlic powder.

About 45 minutes before dinner, sear the chop on a high heat and then pop it into a lowish oven to finish cooking gently.

While the chop cooks put the ingredients for the sauce into a little pot and let them simmer.  For about a half cup of cherries I used a spoonful of each of the other ingredients.  The intention was to make a spicy sweet/sour dish.  I didn't mash up the cherries which meant the sauce was not smooth – but it tasted just fine.