Dijon Pork Chops With Glacé Cherries |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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These chops are perfect comfort food, from Food and Drink, who suggests pairing with garlicky mashed Yukon Gold potatoes and frenched green beans. I prefer brown rice with extra sauce, but whatever you put it with, it is sure to please. Ingredients:
4 large boneless pork chops, about 1-inch thick |
2 tablespoons butter |
1 small onion, finely chopped |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
1 pinch fresh ground black pepper |
1 cup dry white wine |
2 tablespoons dijon mustard |
1 cup chicken stock |
1/2 cup glace cherries, cut into quarters |
1 tablespoon kirsch |
2 green onions, thinly sliced |
Directions:
1. Trim any excess fat from chops; discard. Heat butter in a large frying pan over medium to medium-high heat.
2. When butter is bubbling, add pork chops and sauté 3 to 5 minutes per side or until lightly browned; remove from pan.
3. Add chopped onion; sauté 2 to 3 minutes. Sprinkle with flour and seasonings; stir and cook 1 to 2 minutes.
4. Slowly stir in wine, then mustard.
5. Stir in stock; return chops to pan and bring to a boil.
6. Reduce heat; cover and simmer 30 minutes. Turn chops; continue simmering for 15 minutes.
7. Remove chops to warmed serving plates; add cherries and kirsch to sauce.
8. Increase heat to medium-high; gently boil sauce 4 to 5 minutes or until thickened. Pour over chops; sprinkle with sliced green onions.
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