Pork Chops with Cherry Barbecue Sauce

Serves 4


  • 2 tablespoons packed brown sugar
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup freshly squeezed orange juice (about 1 orange)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 4 boneless pork loin chops, cut into 1-inch thick
Cherry Barbeque Sauce Makes about 3 cups
  • 1 medium onion
  • 3 garlic cloves
  • 1 tablespoon chili powder
  • 2 cups canned crushed tomatoes
  • ½ cup freshly squeezed orange juice, about 2 oranges
  • ½ cup ketchup
  • ¼ cup packed brown sugar
  • 1 cup frozen sweet cherries


Pork Chops In a small bowl, combine all the ingredients except the pork chops and stir together. Place the pork chops in a resealable freezer bag and pour in the marinade, making sure to coat the meat all sides. Keep cold in refrigerator or ice-filled cooler for at least 4 hours and up to 24 hours. Prepare enough coals for medium-hot fire or set a gas grill to medium. Remove the chops from the marinade. Grill the chops over medium heat for about 12 minutes, turning once through the cooking. (I like them when they’re still a tiny bit pink in the center, but that’s up to you.) Remove from the heat and serve immediately with the cherry barbeque sauce. Cherry Barbeque Sauce 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 they are ready to use or for up to one week. —by Mario Batali

Photo(s) by Todd Zawistowski