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Recipe Detail Page
Dijon Pork Chops with Glacé Cherries
Holiday 2005
These chops are perfect comfort food when paired with garlicky mashed Yukon Gold potatoes and frenched green beans.
Serves 4
4 large boneless pork chops, about 1-inch (2.5-cm) thick
2 tbsp (25 mL) butter
1 small onion, finely chopped
3 tbsp (45 mL) all-purpose flour
¼ tsp (1 mL) salt
Pinches of freshly ground black pepper
1 cup (250 mL) dry white wine
2 tbsp (25 mL) Dijon mustard
1 cup (250 mL) chicken stock
½ cup (125 mL) glacé cherries, cut into quarters
1 tbsp (15 mL) kirsch
2 green onions, thinly sliced
1. Trim any excess fat from chops; discard. Heat butter in a large frying pan over medium to medium-high heat. When butter is bubbling, add pork chops. Sauté 3 to 5 minutes per side or until lightly browned; remove from pan.
2. Add chopped onion; sauté 2 to 3 minutes. Sprinkle with flour and seasonings; stir and cook 1 to 2 minutes. Slowly stir in wine, then mustard. Stir in stock; return chops to pan. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Turn chops; continue simmering for 15 minutes.
3. Remove chops to warmed serving plates; add cherries and kirsch to sauce. Increase heat to medium-high; gently boil sauce 4 to 5 minutes or until thickened. Pour over chops; sprinkle with sliced green onions.
Serves 4
