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Honey Mustard Grilled Pork Chops with Cherry Sauce

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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.

Honey Mustard Grilled Pork Chops with Cherry Sauce #sponsored

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 beef 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.

Brushing the pork chops with Dijon #sponsored…

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Smoky Grilled Meatball Subs

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Grilled Meatball Subs layer lightly-charred meatballs with grilled onions, BBQ sauce, and melted cheese onto crusty rolls for a bold take on a classic.

Grilled Meatball Subs

Confession: when I posted my Bacon Bourbon Barbecue Sauce recipe on Sunday, I had an ulterior motive. As much as I love that sauce, what I really wanted to share with you more than anything before summer’s end is this recipe for Grilled Meatball Subs. While these sandwiches are certainly doable with a bottled sauce, we love the two recipes paired together so much that they’ve become something of a package deal in my house. So, in the age-old question of “which came first,” the sauce recipe had to grab the win, with meatball subs, as promised, not far behind.

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Pork Loin Braised in Milk and Cream

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Pork Loin Braised in Milk and Cream is a wonderful weekend dinner. Infused with lemon and sage, the roast is tender, aromatic, and downright succulent.

Pork Loin Braised in Milk and Cream

I need to start wearing my glasses.  Last week, I glanced at a package that had been delivered to my front door and was sure that the return label said, “Pork Loin.”  I was exuberant for a second thinking that someone might’ve gifted me a fabulous cut of heirloom pork (I mean, really, how amazing a gift would that be?).  Alas, the shipment, sent from a warehouse on Polk Lane, contained only the new kitchen towels and a cookbook I had ordered.  Of course, the misread put the notion of pork into my head, and soon the cravings were too much to ignore.  Seeing as October is “National Pork Month” (I wasn’t aware of this until recently, but am more than happy to jump on the “Porktober” bandwagon), it’s a good time to talk pork loin.  More specifically, Pork Loin Braised in Milk and Cream, a.k.a, one of the best pork recipes your tastebuds will ever meet.

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