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1
In a heavy saucepan, combine all the cherry sauce ingredients except cornstarch and soda.
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2
Bring to a low boil over medium-high heat while stirring and smashing cherries with a potato masher.
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3
Reduce heat to medium and continue cooking for 25 minutes, stirring occasionally, to reduce the liquids and concentrate the flavor.
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4
Mix the cornstarch with the black cherry soda.
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5
Slowly add to cherry sauce, while stirring, and continue cooking over medium heat for 5 minutes until the sauce thickens.
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6
Remove from heat and allow to cool for 30 minutes.
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7
Carefully pour into blender.
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8
Cover and blend until smooth.
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9
Pour into jar or bottle and refrigerate until needed, up to 2 weeks.
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10
If necessary, pound your pork chops so they are the same size as your sandwich buns, or slightly larger.
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11
Salt and pepper them.
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12
Grill until done.
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13
(This sandwich is also excellent substituting a crisp fried breaded pork fritter for the grilled chop.)
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14
Spread creamy cole slaw on the sandwich bun.
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15
Top with the grilled pork.
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16
Spread 2 tablespoons (or more if desired) of the tangy cherry sauce on top of the pork.
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17
Top with a generous portion of crispy onion strings.
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18
Add top bun and eat up!
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19
Sloppy but delicious!
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20
!
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21
A great summertime meal!
