Cherry Mustard Pork Chops

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

Cherries are piling up in my house. Mostly because I hate taking the pits out of cherries. And I’m not one to just eat fruit by itself. I don’t know why, but I’m not a fruit snacker. I’d rather eat sugar in the form of chocolate or gluten free donuts, which you may have noticed on my instagram. Just personal preference. And since I don’t have a cherry pitter, I have to remove all of them myself and dye my hands red. And clothes, since I suck at getting the pits out. I need to make more cherry stuff. But what the heck to make? I got pork chops down, now it’s time for a dessert. Hmmmm what to create.

Anywho, let’s talk about the weekend. Even though it wasn’t crazy thrilling because it was hot as balls outside, it was still pretty entertaining. We headed up to the lake on Saturday to catch some sun and play on the boat. I’ve decided this year that I’m not really in to wake boarding. Because it hurts. So occasionally I wake surf, but suck at that so I just sit on the boat. Or play with Jackson in the sand. Let’s be real here, playing with Jackson is by far my favorite part of being at the lake. He gets so excited and all he wants to do is run back and fourth by the shoreline, eat sand, and sometimes swim for a stick. It’s pretty much adorable.  Especially since we got him a life jacket so he can swim farther. He’s a good little swimmer without the jacket, but those legs of his get tired real fast. And all he does while he swims is shake is head since the water obviously gets in his ears pretty easily.

He usually has the best time ever at the lake, but I noticed he was acting a little funny this time around. So I decided to take him inside to some air conditioning and water. When I looked down to give him some water, I noticed his eye was super swollen and puffy. So sad. But that’s what he gets for effin’ with the bees. I always think that he learns his lesson when things like this happen, but I don’t think he really does. Because he’s a dog.

Have you seen the commercials for probably the 28th Step Up movie? I HAVE! I love love love step up movies. I don’t care about the acting or weird outfits, I just like the nice bodies and dancing. And let’s be honest here, I’m talking about the women’s bodies. I could care less about the guys. Is that weird? Whatever. But the music is always the best in those movies. And synchronized dancing? I mean come on. That’s pretty rad. This video got me pumped for the 42nd Step Up movie, even though it really has nothing to do with it. Just watch it. You’re gonna want to hit up a sketch dance club this weekend FOR SURE.

PS – Have you signed up for my latest giveaway yet?? It’s almost over! Don’t you miss out on your chance to win a bag of choice from Kelly Moore! And are you a bro who isn’t into bags? No problem. Sign up to win one for your wife. Single? If you win a bag, you may just win yourself a girlfriend too. Just facts of life here.

Cherry Mustard Pork Chops

5.0 rating
14 reviews
PREP 15 mins
COOK 14 mins
TOTAL 29 mins
Yields 2

INGREDIENTS :

  • 2 bone-in pork chops (mine were thinly sliced)
  • 1 tablespoon olive oil or melted coconut oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried parsley
  • 2 tablespoons butter (or coconut oil, etc.)
  • 1 1/2 cup pitted cherries
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons mustard
  • 1 tablespoon maple syrup

DIRECTIONS :

  1. Heat up grill to medium heat.
  2. Place pork chops on a plate and use a brush to wipe on olive oil on both sides then sprinkle with salt and parsley. Set aside.
  3. Place a small saucepan over medium heat on stove top and add butter, cherries, balsamic vinegar, mustard, and maple syrup. Mix to incorporate.
  4. Let the sauce begin to bubble, stirring frequently to make sure it doesn’t burn on the bottom.
  5. Turn heat to low and let the sauce simmer for about 3-5 minutes until cherries are soft.
  6. Remove from heat, pour half of the sauce into a bowl, leave the rest in the pan.
  7. Use a brush, glaze one side of the pork chop then place that glazed side down onto the grill.
  8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side, depending on the thickness of the pork chop.
  9. Once the pork chops are done cooking on both sides, add pork chops to a plate and top with the leftover cherry sauce.

by

INGREDIENTS :

  • 2 bone-in pork chops (mine were thinly sliced)
  • 1 tablespoon olive oil or melted coconut oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried parsley
  • 2 tablespoons butter (or coconut oil, etc.)
  • 1 1/2 cup pitted cherries
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons mustard
  • 1 tablespoon maple syrup

DIRECTIONS :

  1. Heat up grill to medium heat.
  2. Place pork chops on a plate and use a brush to wipe on olive oil on both sides then sprinkle with salt and parsley. Set aside.
  3. Place a small saucepan over medium heat on stove top and add butter, cherries, balsamic vinegar, mustard, and maple syrup. Mix to incorporate.
  4. Let the sauce begin to bubble, stirring frequently to make sure it doesn’t burn on the bottom.
  5. Turn heat to low and let the sauce simmer for about 3-5 minutes until cherries are soft.
  6. Remove from heat, pour half of the sauce into a bowl, leave the rest in the pan.
  7. Use a brush, glaze one side of the pork chop then place that glazed side down onto the grill.
  8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side, depending on the thickness of the pork chop.
  9. Once the pork chops are done cooking on both sides, add pork chops to a plate and top with the leftover cherry sauce.

by

PaleOMG Cherry Mustard Pork Chops

____________

You May Also Like:

PaleOMG Orange Chili Glazed Bacon Wrapped Pork Tenderloin

Orange Chili Glazed Bacon Wrapped Pork Tenderloin

PaleOMG Blackberry Glazed Grilled Pork Chops

Blackberry Glazed Grilled Pork Chops

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

 

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

LATEST BOOK

41 thoughts on “Cherry Mustard Pork Chops”

  1. Any particular type of mustard? I have several types in my fridge to use up so I may as well pick the one that will give the best result.

  2. I am really lazy about cherry pits and so often avoid buying them. Plus I’m still scared my kids will choke on the pits. This looks like a great recipe and I can’t wait to try it. Looks pretty kid friendly too with the cherries 🙂

  3. I read somewhere today that you can pit cherries using a straw with a large ish diameter. Like one for a smoothie or milkshake. So if you have any of those on hand, you could possibly save some white shirt stains.

  4. Just read that you can pit cherries with a funnel. Put the funnel upside down and press the cherry on top until the pit falls through the funnel.

    Yummy recipe! Can’t wait to try it! Fiance hates cherries, but I LOVE them.

  5. Ok, so I haven’t made this yet, BUT I preemptively give it 4 stars (although I’m guessing it should be 5.) These are the exact flavors I think of when I think of pork chops, cherries, mustard a bit of balsamic. I mean come on! I’m super excited to see them in the form of a paleo recipe. I will be making this in a matter of days!

  6. My boyfriend & I made these last night, and it was AMAZING!!! We used a cherry mustard, and the flavors were phenomenal. Its such a simple recipe (aside from pitting the cherries). Love it & I’m so excited to make it again!

  7. I’m so into cherries right now (even though it’s winter in Australia and they are not in season).
    I’ve saved this to my list (never ending) of recipes to try.
    Can you use frozen cherries if you can’t get a hold of fresh?

  8. I made these last night and they melted in our mouths. They were wonderful! I cannot wait to make them again!

  9. I made this recipe last night and everyone devoured the pork chops with cherry sauce. I am definitely making it again. It was very simple and easy and extraordinarily delicious.

  10. I’m with you, Juli – I hate getting those dratted pits out of the cherries. I have to invest in a cherry pitter, because doing it by hand always makes it look like someone has been trying to pull out all my fingernails. The last batch I bought I stuck in the freezer after I got all those dumb pits out, and I’ve been using them to make smoothies. That seems to work really well since they are nice and cold which is what I want when I’m all warm and sweaty, and plus they turn whatever protein powder I use a nice shade of pink. I haven’t tried the frozen ones in any actual recipes yet, but they seem to freeze in their regular shape. Gotta try this one, though. I doubt my stomach will care if the cherries thaw into kind of a squished shape.

  11. Looks like a great recipe as usual! Can’t wait to try it. The hubby and I just watched the dance link and it kinda makes me want to become a dancer….but I can’t dance….so there’s that.

  12. I made this last night and everyone in my family loved it… my husband AND 14- and 11-year-old boys! I used boneless pork chops from WF.

  13. Just finished enjoying this yummy recipe!! I don’t have a grill so I browned my chops on a cast iron grill on both sides for 2 min each and then put in a 400 oven for 5 minutes. Came out great! Thanks, Juli!! Another keeper!

  14. I made these tonight. Spectacular! Had to make a few modifications. I didn’t have balsamic so I substituted red wine vinegar. I also used dijon mustard. We also only had bone-less, thick cut chops, but it didn’t seem to matter.

    Awesome recipe. This is going into my rotation (as long as we have cherries, that is!)

    Thanks!

  15. Thank you for this. It was fantastic. I made the sauce a couple days in advance, using yellow mustard (all I had) and a mix of butter & coconut oil. It hung out in my fridge until I reheated it tonight. I don’t grill, so I just seared my chops and finished them in the oven with a bit of sauce on top. They were amazing, even by my I Don’t Like Pork DH and my No Sauce 10yr old.

Leave a Comment

Your email address will not be published. Required fields are marked *

DON’T MISS A BITE

Sign up for my PaleOMG newsletter to get recipes,
discounts, and stories straight to your inbox for FREE!

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!