30 min
Pork Chops with Cherry Mustard
Recipe GLPR31a1d1b2d807ea
Grilled bone-in pork chops brushed with a fragrant honey-cumin glaze and served alongside a vibrant cherry mustard sauce. The mustard is made by blending cooked cherries with vinegar, port, and dry mustard powder, creating a sophisticated sweet-and-tangy condiment that complements the juicy, perfectly seared meat.
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Ingredients
2 tablespoons dry mustard powder
1 tablespoon water
1 teaspoon kosher salt
1 pound fresh Bing cherries, stemmed and pitted
1/2 cup red wine vinegar
1/4 cup ruby port wine
2 tablespoons sugar
2 tablespoons ground cumin seeds
3 tablespoons sherry vinegar
1/4 cup honey
4 bone-in pork chops, preferably Berkshire, each 1¼ inches thick (about 9 ounces each)
Directions
In a medium bowl, whisk together the dry mustard powder and 1 tablespoon water until you reach a smooth paste. Allow the mixture to rest, uncovered, for 15 minutes to develop full flavor. Stir in the kosher salt until evenly distributed.
While the mustard rests, combine the stemmed and pitted cherries, red wine vinegar, ruby port, and sugar in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Continue boiling until the mixture turns syrupy and reduces significantly, about 10 minutes. Carefully transfer to a blender and purée until completely smooth.
Return the puréed cherry mixture to the saucepan and bring it back to a boil over high heat. Boil while stirring occasionally until the consistency resembles ketchup, about 5 minutes. Gradually stir this cherry reduction into the prepared mustard mixture a little at a time, stirring well after each addition until fully incorporated. Set the cherry mustard aside to serve alongside the cooked pork.
Heat your grill to medium-high temperature. Using a lightly oiled kitchen towel or grill brush, carefully oil the grill grate to prevent sticking.
In a small bowl, stir together the ground cumin, sherry vinegar, and honey until combined. Reserve exactly 1 tablespoon of this mixture in a separate small bowl for finishing. Brush the remaining honey-cumin mixture generously over all sides of the pork chops. Allow the prepared chops to sit at room temperature for 5 minutes while the grill finishes heating.
Place the pork chops on the preheated grill and cook, turning every 45 seconds, until they develop a light golden crust and the internal temperature reaches 145°F when measured at the thickest part away from bone, about 8 minutes total. Transfer to a serving plate, brush the tops with the reserved honey-cumin glaze, and let rest for 10 minutes before serving. Serve each chop with a generous spoonful of the cherry mustard sauce.
