Wisconsin Fontina Cherry Chop

Servings: 6

Ingredients:
1 tablespoon butter
1 jalapeano chile, minced
1/4 cup onion, diced
1 pound Door County fresh cherries, chopped
1 cup red wine or orange juice
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar, packed
1 tablespoon cornstarch
Salt and pepper, to taste
6 pork chops
6 (1 ounce) slices Wisconsin Fontina Cheese

Cooking Directions:
In medium saucepan, over medium heat, melt butter and saute jalapeano and onion until softened and onions are translucent. Add cherries, wine, vinegar and sugar; cook until cherries are softened and liquid is reduced slightly. In small bowl, mix cornstarch with 2 tablespoons cold water and stir into sauce. Continue stirring until compote thickens slightly, 4 to 5 minutes. Season with salt and pepper.

Grill pork chops until fully cooked; top with slice of Fontina and melt. Remove pork chops to individual plates and spoon cherry compote over; serve immediately.

* Recipes and images courtesy of the WI Milk Marketing Board.