By: Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executive Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.

Ingredients:
For Pork Chops
4 single–cut pork chops
salt and pepper

For Sauce
1/2 c. BARGETTO Rosso
1/2 c. dried cherries
2 T. granulated sugar

Procedure:
For Cherry Sauce
1. In 2 quart pot over medium heat add BARGETTO Rosso, bring to a boil and reduce heat to medium low.
2. Add dried cherries and simmer until sauce coats back of spoon– about 15-20 minutes.
3. Stir in sugar and reduce heat to low.

For Pork Chops
1. Season both sides of pork chops with salt and pepper.
2. Using a grill or pan over medium high heat cook pork chops for 8 minutes per side (or barbecue).
3. Place cherry sauce on top of each pork chop.

Serve with mashed potatoes and green beans.

Serves 4.