Cherry Sauce 2 Pork chops (Cheap cut) or 4 Rib chops Salt and pepper 1/3 cup beef broth 2-3 Tbsp Bourbon 1 (17 oz) can of dark sweet pitted cherries 1 Tbsp Cornstarch 1-2 tsp chopped, fresh rosemary 1-2 tsp grated orange zest 1-2 Tbsp fresh orange juice ? tsp whole cloves (Count them or wrap in cheesecloth) ? cup chopped, toasted pecans Salt and pepper pork. Brown pork on both sides until browned. Stir together beef broth and bourbon; deglaze skillet-loosening brown particles. Reduce heat to low and simmer until pork is done and sauce reduce to about ?. Remove pork, reserving pan juices. Drain syrup from cherries, reserve syrup. Whisk together cherry syrup, cornstarch, rosemary, orange zest, orange juice and cloves. Add to reserved broth and bourbon mixture. Cook, stirring constantly 1-2 minutes until thickened. Remove from heat, remove cloves, stir in cherries and pecans. Serve over the pork chops, pork loin or pork tenderloin. Garnish with a fresh sprig of Rosemary. Great with Gruyere Baked potatoes.