1/2 cup sherry
1/3 cup cane syrup, molasses or honey
2 tablespoons Cajun seasoning
1 tablespoon tomato paste
1/2 teaspoon dried thyme
4 bone-in pork rip chops
Salt and pepper
1/4 cup cider vinegar

In a small bowl, combine sherry, syrup, Cajun seasoning, tomato paste and thyme.  Whisk.  In a plastic bag place pork chops.  Pour marinade over chops.  Seal and refrigerate from 2 - 6 hours.  Over a medium high grill,  place pork on grill.  Reserve marinade.  Grill pork chops until center reaches 150 degree on a thermometer.  Remove chops from grill.  Place on a plate and cover to rest with aluminum foil.  In a saucepan, add reserved marinade and cider vinegar.  Simmer sauce over medium heat for 3 minutes.  Serve with pork.

Serves 4
Patriot Tip

To ease trying to get molasses out of the bottle microwave the bottle for 20 seconds.