Cherry Mustard Pork Chops

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Cherry Mustard Pork Chops

These tart cherry mustard pork chops are one of theeasiest festive looking dishes imaginable. The tangy tart cherries and sweeter onions come together in a sauce thatmost closely reminds me of a sweet and sour sauce with more of an Americanholiday type feel.  And the sauce keepsthe pork from getting dried out which can sometimes happen if you’re making alean cut of meat like this.  And cherriesin general just seem to add the feeling of a special occasion so this one willfit right on in a holiday table.  There’sno reason not to entertain during the holiday season when you have a few easygo to recipes like this one in your arsenal. 

CherryMustard Pork ChopsPreptime: 10 min Cooktime: 20 min
Ingredients

• (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 todredge the pork chops) 
• 2 tbsp olive oil, divided in half

Video Tutorial:



Instructions 

1. Season the pork chops liberally withsalt, 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 cherrycanning liquid, chicken broth, mustard, brown sugar, and Worchestershire sauceuntil well combined then set it aside. 
3. In a large cast iron skillet over amedium high heat with 1 tbsp olive oil, sear the pork chops for 3- 4 minutes onthe first side and 2 -3 minutes on the second side or until the chops have agolden brown color then remove them from the pan and set them aside on aplate. 
4. Add the onions and garlic to the panwith the other tbsp of olive oil and sauté for 3-4 minutes stirring occasionallyuntil the onions begin to soften and develop a bit of color then add thedrained cherries to the pan and sauté for another 2 minutes before adding theliquid mixture to the pan.
5. Allow the liquid to simmer for fiveminutes before adding the pork back to the pan. Allow the pork and sauce to simmer together on a medium-low heat for 10minutes until the sauce has thickened to a consistency that you’re happy withand the pork has heated through then serve.