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Wisconsin Fontina Cherry Chop*
Servings: 6
Ingredients: 1 tablespoon butter 1 jalapeño 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 sauté jalapeño 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.
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