Pork Chops with Cherry Mustard Recipe
Cherries and mustard may sound like an unusual pairing, but they taste great together. Sweet, tart, this sauce goes well with chicken and veal as well as pork.
- Door County, Cherry De-Lite Cherry Mustard
- 2 Tablespoons Cumin Seeds, Finely Ground
- 3 Tablespoons Sherry Vinegar
- ¼ Cup Honey
- 4 (9-ounce) Bone-in Pork Chops, each 1 ¼ inches thick
1.Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
2.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.
3.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.
4.Serve with Door County, Cherry De-Lite Cherry Mustard. Recommended to warm up either in microwave or on stovetop, for best pairing.
*Recipe reconstructed from Food Republic Version as well as photo shared.