Pork Chops With Cherry Mustard

Pork Chops With Cherry Mustard
Pork Chops With Cherry Mustard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons Colman's dry mustard

  • 1

    teaspoon kosher salt

  • 1

    pound Bing cherries, stemmed and pitted (3 cups packed)

  • 1/2

    cup red wine vinegar

  • 1/4

    cup ruby port

  • 2

    tablespoons sugar

  • 2

    tablespoons cumin seeds, finely ground

  • 3

    tablespoons sherry vinegar

  • 1/4

    cup honey

  • 4

    (9-ounce) bone-in pork chops, preferably Berkshire (each 1 1/4 inches thick)

Directions

In a medium bowl, stir together the mustard and 1 tablespoon water until smooth. Let stand for 15 minutes. Stir in the salt until well combined. Meanwhile, in a medium saucepan, boil the cherries, red wine vinegar, port, and sugar over high heat, stirring occasionally, until syrupy, about 10 minutes. Transfer to a blender and puree until smooth. Return the mixture to the saucepan and bring to a boil over high heat. Boil, stirring occasionally, until the consistency of ketchup, about 5 minutes. Stir the cherry mixture into the mustard mixture, a little at a time, until completely incorporated. This mustard will keep in the refrigerator for up to 3 days. Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate. In a small bowl, stir together the cumin, sherry vinegar, and honey. Reserve 1 tablespoon in another bowl and use the rest to brush all over the pork. Let the pork stand for 5 minutes while the grill heats. Grill the pork, turning every 45 seconds to cook evenly, until the center is still a little pink, about 8 minutes. Remove from the grill, brush with the reserved honey mixture, and let rest for 10 minutes. Serve with the cherry mustard.

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