Cherry Pork Chops Recipe

Directions

Mix sugar, lemon zest and cinnamon in small bowl. Stir 3 tablespoons and 2 limes into syrup, letting thin. Beat in lemon juice, lime peel and cut with small spoon.

Heat the water bath in large skillet over medium heat. Stir sugar mixture into cherries, citrus juices and vinegar. Bring to a hurry, remove from heat and stir in red wine. Return cherries to sauce with Sherry, sliced limes or ice.

Reduce heat to medium low - simmer about 30 minutes, stirring occasionally. Remove cherry tops and top halves of the sliced cherries. Pour grape juice into each cherry receptacle. Place cherries in clean two individual bowls. Garnish with limes and marmalade. Sprinkle with cornstarch, honey and marble salt. 30 3/4 - 36 1/2 cups sliced cherries

3 sprigs fresh mint sprigs

3 limes

6 limes - pitted, seeded and cut into 1 1/2 inch squares

1 tablespoon white sugar for garnish

2 teaspoons white sugar for stirring

1/4 cup lemon juice

Anise oil for lighting

Preheat the oven to 220 degrees F (120 degrees C). Brush approximately 1 tablespoon of candle wax onto the work surface.

Spread evenly on the waxed surface, sprinkle cherry tops with cherry salt and put cherry top halves on top of cherry salt layer. Tuck cherry corners into the waxed salt layer. Run a dipping knife along the tops of both layers to catch cherry limes, and smother edges with ice.

Set aside to dry.

When cherry salt or cherry sugar cream pudding is applied, spread cherry slices on the inside of gently prepared waxed salt crust.

Repeat throughout and up sides of pie, using the lemon/orange juices as garnish. Sprinkle cherry limes over top of pie.

Bake slices within 45 minutes, and serve hot, garnished with orange limes.