I had a container of Ranier dried cherries that I'd been using since summer when I got it at Hawthorne Valley Farm. So when it came time to also cook the pork chop I defrosted yesterday, the logical dish was pork with cherries.
I always improvise this sauce loosely based on the idea of cherries, onion and garlic. The liquids vary from wine to vinegar to stock. This version is dried cherries, chopped onion, chopped garlic and the Seyval blanc I got to cook risotto last week. I added a rock salt from Ibiza and ground red peppercorns. I cooked the wine down a couple times to get a flavorful syrup in the sauce. Then I thought about the ginger and tossed it in - ooo la la!
Sides were papaya squash and fried cabbage.