Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  sun-dried cherries
  1              small  red onion -- finely chopped
  1         tablespoon  garlic -- chopped
  1         tablespoon  oil
  1                cup  chicken stock
     1/4           cup  dry red wine
  2        tablespoons  brandy
  1         tablespoon  chipotle pepper -- chopped
                        salt and pepper -- to taste
  12               rib  or loin chops

Preparation:

Soak the cherries in water to cover overnight, or for at least 1 hour. Do not drain. Saute the onion and garlic in oil until slightly caramelized. Add the cherries and their soaking liquid, stock, wine, and brandy. Simmer until the liquid is reduced by a quarter. Let cool slightly and add the chipotles. Puree and season to taste. Grill or broil the lamb chops to the desired doneness. Reheat the sauce gently, thinning with water if necessary. Spoon onto warm plates and serve the chops on top. Notes: The sauce can be made up to 2 days in advance and refrigerated. It also goes well with pork, beef, or chicken.

Nutritional Information:

83 Calories (kcal); 4g Total Fat; (58% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 548mg Sodium