Honey Mustard Grilled Pork Chops with Cherry Sauce

I used Maille’s Limited Edition Rosemary Honey Mustard in this recipe (purchasing information available above). Alternatively, your favorite honey mustard varieties can be substituted, or you can make your own blend by combining 1/4 cup Dijon mustard with 2 tablespoons honey.
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Yield 4 servings

Ingredients

PORK CHOPS

  • 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

CHERRY SAUCE

  • 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

Instructions

GRILL THE PORK CHOPS

  1. 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.
  2. 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.

MAKE THE CHERRY SAUCE

  1. 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.