Honey Mustard Grilled Pork Chops with Cherry Sauce

• Gluten free

• Meat

  • 4 Pork chops, thick-cut bone-in

• Produce

  • 1 1/2 cups Bing cherries, pitted
  • 1 Large or 2 small shallots, chopped (scant 1/3 cup
  • 1 small sprig Rosemary, Fresh

• Condiments

  • 2 tbsp Dijon mustard, Whole Grain
  • 2 tbsp Honey
  • 3/8 cup Honey mustard

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Red wine, fruity

Found on stripedspatula.com

Description

Ingredients

• 4 thick-cut bone-in pork chops, preferably frenched
• 2 tablespoons whole grain Dijon mustard
• 1/4 cup honey mustard
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter, divided
• 1 large or 2 small shallots, chopped (scant 1/3 cup)
• 1-1/2 cups Bing cherries, pitted
• 1/2 cup fruity red wine
• 2 tablespoons honey
• 2 tablespoons honey mustard
• 1 small sprig fresh rosemary
• kosher salt and freshly ground black pepper

Directions

• In a small bowl, whisk together whole grain mustard, honey mustard, and olive oil. Season pork chops with a few pinches of salt and pepper. Brush pork chops with about half of the mustard mixture on all sides. Let stand at room temperature, loosely covered, for 30 minutes before grilling.
• Preheat grill with medium-high flame (about 350 degrees F) and oil grates. Grill pork chops over direct flame to sear, about 3-4 minutes per side. Move chops to indirect heat and cook with the lid closed until pork is cooked through and center reads 145-150 degrees F, about 10-15 minutes, depending on the thickness of your chops, basting with the remaining mustard mixture during the last 5 minutes. Remove from grill, tent with foil, and let stand 10 minutes.
• Melt 1 tablespoon butter in a saucepan until foaming subsides. Add shallot and cook until softened, about 3-4 minutes. Stir in cherries, red wine, honey, honey mustard, and rosemary sprig. Bring to a boil, reduce heat, and simmer until sauce is reduced and thick enough to coat the back of a spoon, about 30 minutes. Remove sauce from heat and discard rosemary sprig. Whisk in remaining 1 tablespoon butter. Season to taste with salt and pepper. Keep sauce warm, spooning over grilled chops when ready to serve.