Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           brown sugar
     1/4  cup           Dijon mustard
     1/8  cup           soy sauce
   6                    center-cut pork loin chops
   8      ounces        butter
   1                    finely chopped carrot
   1      stalk         celery -- chopped fine
     1/2  medium        onion -- chopped fine
   1      tablespoon    grated fresh ginger
   2      sprigs        fresh thyme
   1      tablespoon    minced shallots
   1      tablespoon    minced garlic
   1                    bay leaf
   3                    black peppercorns
     3/4  cup           port wine
   1      pound         fresh cherries -- stems and
                        - pits removed
   1                    habanero chile -- stems and
                        - seeds removed -- minced
   3      cups          rich pork or chicken stock
   2      tablespoons   cornstarch
   1      tablespoon    water
                        salt and pepper to taste

Preparation:

Combine the brown sugar, mustard and soy sauce and mix well. Spread the mixture evenly over the chops and marinate, covered, in the refrigerator for 4 to 5 hours. Melt 1 ounce of butter in a non-reactive pan and sauté the carrot, celery, onion, ginger, thyme, shallots, garlic, bay leaf, and peppercorns until the onion turns golden brown. Add the port wine, heat and reduce until thick. Add the cherries and the Habanero and cook until all the juices are extracted from the cherries. Add the stock, bring to a boil, then reduce the heat and simmer for 45 minutes. Remove from the heat and strain through a very fine sieve, pressing with a kitchen spoon to extract all the juices. Return the strained liquid to a pan over low heat and whip in the remaining butter, 1 ounce at a time. Dissolve the cornstarch in the water and add it to the sauce. Heat and stir until the sauce thickens enough to coat the back of a spoon. Season the sauce with salt and pepper to taste. Keep the sauce warm. Grill the pork chops to desired doneness and serve with the sauce ladled over them. Heat Scale: Medium