|Cherry Mustard Pork Chops|
These tart cherry mustard pork chops are one of the easiest festive looking dishes imaginable. The tangy tart cherries and sweeter onions come together in a sauce that most closely reminds me of a sweet and sour sauce with more of an American holiday type feel. And the sauce keeps the pork from getting dried out which can sometimes happen if you’re making a lean cut of meat like this. And cherries in general just seem to add the feeling of a special occasion so this one will fit right on in a holiday table. There’s no reason not to entertain during the holiday season when you have a few easy go to recipes like this one in your arsenal.
Cherry Mustard Pork Chops
Prep time: 10 min
Cook time: 20 min
- (4) 6 oz boneless pork loin chops
- 1 cup gluten free chick broth
- 15 oz can of tart cherries in water, drained with the liquid reserved
- 1 onion, sliced
- 2 cloves garlic, sliced
- 2 tbsp brown sugar
- 2 tbsp Worchestershire
- 1 tbsp spicy brown mustard
- 2 tsp dried tarragon
- salt and pepper to taste
- About ½ cup of corn starch (enough to dredge the pork chops)
- 2 tbsp olive oil, divided in half
- Season the pork chops liberally with salt, pepper and tarragon to taste then dredge each pork chop in cornstarch, being sure to shake off the excess then set aside.
- In a medium bowl stir together the cherry canning liquid, chicken broth, mustard, brown sugar, and Worchestershire sauce until well combined then set it aside.
- In a large cast iron skillet over a medium high heat with 1 tbsp olive oil, sear the pork chops for 3- 4 minutes on the first side and 2 -3 minutes on the second side or until the chops have a golden brown color then remove them from the pan and set them aside on a plate.
- Add the onions and garlic to the pan with the other tbsp of olive oil and sauté for 3-4 minutes stirring occasionally until the onions begin to soften and develop a bit of color then add the drained cherries to the pan and sauté for another 2 minutes before adding the liquid mixture to the pan.
- Allow the liquid to simmer for five minutes before adding the pork back to the pan. Allow the pork and sauce to simmer together on a medium-low heat for 10 minutes until the sauce has thickened to a consistency that you’re happy with and the pork has heated through then serve.
Post a Comment