Grilled Pork Chop with Mushroom Salad and “Chunky Cherries”

Serves 6

Ingredients:

6 Pork Chops

For Mushroom Salad
1/2 lb Shitake Mushrooms
1/2 lb Button Mushrooms
1Z2 lb Oyster Mushrooms
1 Tablespoon Parsley, chopped
1/4 cup Hazelnut – Toasted and Chopped
1 Tablespoon minced Shallots
2 Tablespoons Olive Oil
1/2 Teaspoon Thyme
Lemon Juice
Salt and Pepper – To taste

“Chunky Cherries”
1 cup Bing Cherries
1 pinch Sugar
1Z2  cup Sherry Vinegar
1Z4 cup Sherry Wine
1 Cinnamon Stick
1 Star Anise Pod
Salt


For Pork:
Season pork chop with salt and pepper and place on medium heat grill. Cook 5
minutes on each side- when pork is cooked through, let it rest for 10
minutes before plating.

For Mushroom Salad:
Slice mushrooms. Pour extra virgin olive oil into hot sauté pan.  Sauté
mushrooms until soft. Slice shallots and add to mushrooms. Chop thyme and
add to mixture, followed by a squeeze of lemon.  Crush hazelnuts in a mortar
and pestle and add to mushrooms.

For Cherries:
Pit cherries and cut into quarters. Place cherries into medium sauce pan,
and add sherry vinegar and sherry wine- reduce until liquid is almost gone.

To Plate:
Place mushrooms in center of plate and top mushrooms with grilled pork chop,
and spoon cherries over the top.  Then chop parsley and sprinkle over the
dish.