These mustard grilled pork chops, perfect for summer entertaining, utilize La Maison Maille’s Limited Edition Rosemary Honey Mustard, of which I received a jar to sample. As always, all opinions expressed are my own.
Scrolling through the recipes I’ve shared on Striped Spatula over the past two and a half years, it occurs to me that I really love Dijon mustard.
From vinaigrettes and spreads, to sauce for ff tenderloin and braising bases for chicken, it’s one of those staple ingredients that I reach for by instinct without being entirely cognizant of how often I’m doing so.
Last month, a representative from one of my favorite mustard brands, La Maison Maille, offered to send me a sample of their new Rosemary Honey Mustard, a limited edition recipe for Summer 2016.
I used Maille’s aromatic mustard in a few recipes the weekend it arrived, including my Honey Mustard Grilled Pork Chops with Cherry Sauce, which my friends devoured with gusto.
Brushed with honey and whole grain Dijon mustards, these tender chops, topped with a rich Bing cherry sauce, are an easy and impressive way to infuse pork with a taste of the summer season.
I love the complexity that a good Dijon can bring to recipes: it’s robust with a prominent “mustard” flavor, and, while tangy, tends not to be as acidic as other varieties (usually owing to the use of white wine in its preparation instead of vinegar).
Maille is a brand that I’ve purchased and loved for years. Their luxurious mustards and cornichons are in constant supply in my pantry.
I’ve always shopped for their products in my local gourmet markets, though I recently learned that they have two boutiques in New York (Flatiron and Lincoln Square), where mustards are pumped from porcelain taps and are available to sample. (Don’t ask me how I’ve missed such a stop, but I hope to visit soon.)
Produced in the French Pyrénées Mountains with honey from bees that pollinated rosemary plants, Maille’s limited edition recipe is sweet and fragrant with well-balanced spice and a subtly herbaceous background. It’s a refreshing warm weather condiment that paired well with pork, and especially complemented the fresh cherries in the sauce.
Pork chops are one of my favorite meats to grill, but it’s important to watch them carefully so they don’t dry out (been there, done that!).
I like to use thick-cut chops, on the bone, that have been “frenched”.
For even cooking, I let the chops stand at room temperature for about 30 minutes before grilling and give them a quick sear (3-4 minutes per side) over a direct flame. Move them to indirect heat to finish cooking through, with a 10-minute post-grilling rest, and dinner’s on the table.
A few spoonfuls of cherry sauce is really all you need to complement the mustard-brushed chops. The sauce couldn’t be easier to prepare: just toss everything into a saucepan and simmer until reduced.
The elegant marriage of wine, honey mustard, and fresh cherries against the juicy, lightly-charred pork will leave your guests thinking you spent hours cooking dinner. I won’t clue them in if you don’t!
Love Dijon mustard as much as I do? Check some of my favorite recipes from the archives:
Beef Tenderloin with Cognac Cream Sauce
Bacon Peach Jam
French Potato Salad with Baby Arugula
Roasted Radishes with Tarragon Vinaigrette
Roux Crab Cakes
Hard Cider Braised Chicken
Honey Mustard Grilled Pork Chops with Cherry Sauce
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
- 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.
MAKE THE CHERRY SAUCE
- 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.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
Delicious! Juicy and tender!
Just made these for dinner since we had some leftover cherries that needed to be used up. Everything was AMAZING! I cut back on the honey in the sauce and used more dijon than honey mustard, but it was still great. Chops were flavorful and the cherry sauce took them to the next level!
How delicious do these pork chops look. Bet the cherry sauce is an excellent accompaniment.
I saw this on facebook today and just had to stop by to say that this sounds wonderful! That cherry sauce sounds like an amazing pairing with the pork chops. Can’t wait to try it!
Oh wow, I love that cherry sauce. I have never tried such a combination with pork chops. Thanks for the idea!
Love this! What a great way to use summer fruit for a summer dinner!
What an awesome combination of flavours. Pork and mustard are great, but add the cherries….yummy. Perfect for summer flavours.
Yummy. ….. it’s a great and new way to make pork chops. Thanks
Oh my goodness I have to make this! Have a cherry sauce from a local market in the fridge and never though to use it on pork.
Honey mustard are match made in heaven and dijon is my favorite too!! and that cherry sauce I got no words.. This dish is perfection!
Honey and mustard goes so well with pork chops, doesn’t it. But you have taken it to another level with the cherry sauce Yum!
These pork chops look divine and that cherry sauce looks AMAZING! Holy yum!
What a perfect preparation. The honey mustard creates a great coating for the cooking and the cherry sauce adds another layer of flavor for serving. The cherries also make it look really good too.