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.
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
- 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
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.