Saucy Cherry Pig In A Poke

• 2 can (15.25 oz. each) dark sweet cherries in heavy syrup
• 2/3 cup red wine vinegar
• 4 tbsp cherry preserves
• 1 Zest & juice of 1 large lemon
• 1 Zest & juice of 1 large orange
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1/3 cup black cherry soda
• 4 center cut boneless pork chops
• 1 salt & pepper to taste
• 4 sandwich buns, toasted
• 1 Creamy cole slaw
• 1 Crispy onion strings

1. In a heavy saucepan, combine all the cherry sauce ingredients except cornstarch and soda.
2. Bring to a low boil over medium-high heat while stirring and smashing cherries with a potato masher.
3. Reduce heat to medium and continue cooking for 25 minutes, stirring occasionally, to reduce the liquids and concentrate the flavor.
4. Mix the cornstarch with the black cherry soda.
5. Slowly add to cherry sauce, while stirring, and continue cooking over medium heat for 5 minutes until the sauce thickens.
6. Remove from heat and allow to cool for 30 minutes.
7. Carefully pour into blender.
8. Cover and blend until smooth.
9. Pour into jar or bottle and refrigerate until needed, up to 2 weeks.
10. If necessary, pound your pork chops so they are the same size as your sandwich buns, or slightly larger.
11. Salt and pepper them.
12. Grill until done.
13. (This sandwich is also excellent substituting a crisp fried breaded pork fritter for the grilled chop.)
14. Spread creamy cole slaw on the sandwich bun.
15. Top with the grilled pork.
16. Spread 2 tablespoons (or more if desired) of the tangy cherry sauce on top of the pork.
17. Top with a generous portion of crispy onion strings.
18. Add top bun and eat up!
19. Sloppy but delicious!
20. !
21. A great summertime meal!

sweet cherries, red wine vinegar, cherry preserves, lemon, orange, brown sugar, cornstarch, black cherry soda, center, salt, buns, cole slaw, onion

Taken from cookpad.com/us/recipes/361320-saucy-cherry-pig-in-a-poke (may not work)