Grilled Pork Chop with Rosemary Roasted Potatoes and Cherry Rusett Recipe Courtesy of Executive Chef Bob Hurley, Hurley's in Yountville, Ca, www.hurleysrestaurant.com

*6 Each Pork Chops approximately 8 Oz each

Pork Brine:
6 Cups Water
3 Tbsp Salt
2 1/2 Tbsp Sugar
1 Tspn Dry Thyme
1 Each Bay Leaf

Cherry Relish:
1 Tbsp Butter
1/2 Yellow Onion, diced fine
1 Tspn Jalapeño Pepper, diced fine
1 Tspn Ginger, chopped fine
Zest of 1 Orange
3/4 Cup Sugar
1/2 Cup Cherry Juice
1 Cup Raspberry Vinegar
1/2 Tspn Ground Cumin
1 Tspn Ground Coriander
2 Cups Fresh Cherries, pitted and halved

Pork Brine:
Combine all ingredients, mix well and immerse pork for 6 hours.

Place pork chops in brine for approximately six hours. Remove, pat dry and marinade by brushing meat liberally with olive oil and chopped herbs (thyme and parsley), let sit approximately 30 minutes to one hour. Season pork chops with salt and pepper. Then grill over low to moderate heat until lightly pink in center. Serve with roasted potatoes and spoon cherry relish on top.

Cherry Relish:
Melt butter in sauté pan. Add chopped onion and cook until soft. Add all the rest of ingredients except for cherries and bring to a boil. When boiling, add cherries, toss and reduce by ½. Lay out on sheet pan or platter to cool. Serve at room temperature.