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This was another one of those dinners. The last time we had a Montmorency Sauce – recipe below – Chef James Grimes made it for the Treasure Valley Wine Society. An awesome sauce that goes very well with pork, but one of these days we will try it with the 5 Hour Roasted Duck.

Braised Bone-In Pork Chops with Montmorency Sauce Mashed Squash with Nutmeg Acme Bake Shop Toasted Sourdough Bread

Braised Bone-In Pork Chops
with
Montmorency Sauce
Mashed Butternut Squash
with
Nutmeg
Acme Bake Shop Toasted Sourdough Bread
2004 Collazzi Toscana Red Wine

Here is the recipe for the Montmorency Sauce.

Montmorency Sauce

“The sweetness makes it suitable for sautéed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops.” (Yankee Magazine) “Montmorency cherries get their name from the Montmorency Valley of France, where they originated.” (Product Oasis)

Ingredients:
12 oz Bing cherries, Hood-Crest Dark Sweet Cherries or Montmorency Cherries if you can find them.
1 c Tawny Port
1 large Sugar Cube
2 med Oranges
2 T Cornstarch

Directions:
Drain the Bing cherries and place cherries in a medium bowl. Reserve liquid.

Add 1 cup tawny port to the reserved liquid. Cover the cherries and let stand at room temperature 3 to 4 hours (preferably overnight).

Rub the sugar cube firmly over the oranges to remove zest and aromatic oils from skin. Squeeze orange and measure 1/4 cup juice. Add juice to 2 tablespoons cornstarch and stir until smooth.

In a saucepan, or to deglaze a braised pork pan, combine cherries, juice and port with cornstarch mixture. Cook, stirring constantly, until liquid is thick and clear. Add the sugar cube and stir to dissolve.