1In a medium-sized saucepan, over medium heat, cook onion in butter for about 2 minutes. Add port and stir; simmer until liquid is reduced by 1/3. Stir in dried cherries, chicken stock, honey and thyme; simmer for 2 to 3 minutes. Thicken sauce by mixing 1 tablespoon cornstarch with 2 tablespoons water and whisking into simmering mixture. Add chipotle peppers and salt.
2Cook times will vary depending on thickness of chops. For 1-inch chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Spoon warmed sauce over chops.
*1/2 cup of alcohol-free red cooking wine and 1 tablespoon sugar may be substituted.
Recipe and image provided by the American Lamb Board