Mustard Marinated Pork Chops with Cherry Mustard Sauce
2 portions - 30 minutes
Teri-Ann Carty
Ingredients
Pork Chops
- 2 centre cut pork chops
- 2 tbsp (30 ml) Maille Dijon Original Mustard
- 2 tbsp (30 ml) Maille Old Style Mustard
- 2 tbsp (30 ml) olive oil
- Sea salt and cracked pepper
Sauce
- 3 tbsp (45 g) butter, divided
- 1 shallot minced
- 3/4 cup (110-120 g) cherries, pitted and roughly chopped
- 1/4 cup (60 ml) Maille Dijon Original Mustard
- 2 tbsp (30 ml) maple syrup
- 1/2 cup (120 ml) rosé or red wine
- 2 tbsp fresh basil, chiffonade
- Sea salt and cracked pepper
Preparation
- Add both mustards and olive oil to a small dish that will fit both pork chops. Whisk mustard and olive oil together. Place pork chops into the mustard mix and coat evenly on both sides. Set aside for 30 minutes. While pork is marinating, start the sauce.
- Finely mince the shallot.
- Pit and roughly chop cherries.
- Add 2 tbsp butter to a small pot. Add shallot and sauce and cook until shallot starts to soften.
- Add in mustard and stir.
- Add cherries and maple syrup stirring to coat.
- Pour in wine and bring to a bubble. Reduce heat to a simmer and cook for 20-25 minutes.
- Add remaining 1 tbsp of butter and fresh basil and stir. Cooking for 5 more minutes. The sauce should coat the back of your spoon.
- Preheat oven to 375°F.
- While sauce is cooking, preheat a cast iron pan with a drizzle of olive oil over medium-high heat.
- Gently place pork into pan and sear on both sides. Place in the preheated oven and cook for 10-12 minutes or until a meat thermometer reads 145°F.
- Spoon sauce over pork chops and enjoy.
