Still planning what to serve for the holiday? How about a meal that can be ready in 30 minutes or less and is sure to impress your guests? My Cherry Mustard Pork Chop is a crowd-pleaser because it’s a perfect balance between tart and sweet. Serve this with a wild rice blend, roasted butternut squash, and nice salad or oven roasted asparagus for a pop of color! If you can’t find cherry jam, you can also substitute raspberry. Don’t worry about spending all day in the kitchen….get out and enjoy your loved ones!
Cherry Mustard Pork Chops
- 4 8-ounce bone-in thick cut pork chops
- 3 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- 2 tablespoons olive oil
- 1 9.5-ounce jar bing cherry jam (I used Dickinson’s Family brand)
- 1 9.5-ounce whole grain mustard
- 1 cup dried cherries
Preheat oven to 400 degrees. Season pork chops on both sides with salt and pepper. In a large sauté pan, heat olive oil over high heat until shimmering. Add pork chops to the pan and sear for 4 minutes or until golden brown. Flip and sear on remaining side for 2-3 minutes. Remove pan from heat and place pork chops on oven-safe serving platter or in another pan, golden side up. Place in the oven for 10 minutes or until internal temperature hits 145. Remove meat from oven, cover with foil and let rest for 5 minutes before serving. Meanwhile, return original sauté pan to heat and add cherry jam, mustard and dried cherries. Whisk together until smooth and simmer over low heat for 10 minutes. Pour sauce over pork chops and enjoy! Serves 4.