Cook the Book: Pork Porterhouse with Pancetta-Dried Cherry Vinaigrette

Ingredients

• 0.5 cup apple cider vinegar 
• 0.3  cherries dried
• 1 cup olive oil extra virgin 
• 1 pinch thyme sprigs fresh
• 4 servings pepper black freshly ground
• 1  optional: lemon thinly sliced
• 4 sprigs oregano fresh
• 0.5 cup pancetta diced
• 40 ounce pork chops 
• 1 teaspoon pepper red crushed
• 4  shallots sliced into rings

Equipment

• frying pan
• grill

Directions

1. To prepare the pork chops, stir the olive oil, lemon slices, oregano, red pepper, and thyme in a nonreactive glass or ceramic dish.
2. Sprinkle the pork chops with salt and pepper and put them in the dish with the marinade. Turn to coat with the marinade, cover, and refrigerate for 6 to 12 hours or overnight.
3. To make the vinaigrette, heat 1 tablespoon of olive oil in a saute pan set over low heat. When the olive oil is hot, add the pancetta and cook for about 5 minutes, or until the fat is rendered and the pancetta is crispy.
4. Add the shallots, vinegar, and cherries and cook for 6 to 8 minutes, or until reduced by half.
5. Add the remaining olive oil, stir well, and set aside to cool.
6. Prepare a charcoal or gas grill by spraying the grilling rack with nonstick vegetable spray.
7. Heat the grill until very hot.
8. Lift the pork chops from the marinade and wipe off any excess oil. Season lightly with salt and pepper and grill for 1 to 2 minutes. Turn the chops and cook for about 1 minute longer, or until cooked through. The thin chops do not take long to cook over a hot fire.
9. Arrange the chops on a large platter and dress with the cooled vinaigrette.
10. Serve immediately.