Grilled Pork Chops With Cherry Sauce

• 4 pork loin chops, preferably bone-inand at least 1 inch thick
• 1 tablespoon minced fresh rosemaryrosemary
• 1 teaspoon salt, plus more for the saucesalt
• 1 teaspoon freshly ground blackpepper, plus more for the sauce
• 1 teaspoon  finely minced garlicgarlic
• 3 tablespoons butterbutter
• 1 tablespoon minced shallotshallot
• 1 cup cherries, stemmed, pittedand halvedcherry
• ½ cup fruity red winered-wine

1. 01Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
2. 02Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it’s just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.

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