Wednesday, December 12, 2012

Cherry Mustard Pork Chops

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

Video Tutorial:

  1. 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.
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.

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