Prep 10 mins
Cook 1 hr
These chops are perfect comfort food, from Food and Drink, who suggests pairing with garlicky mashed Yukon Gold potatoes and frenched green beans. I prefer brown rice with extra sauce, but whatever you put it with, it is sure to please.
- 4 large boneless pork chops, about 1-inch thick
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1 pinch fresh ground black pepper
- 1 cup dry white wine
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
- 1⁄2 cup glace cherries, cut into quarters
- 1 tablespoon kirsch
- 2 green onions, thinly sliced
- 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 and sauté 3 to 5 minutes per side or until lightly browned; remove from pan.
- 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 and bring to a boil.
- Reduce heat; cover and simmer 30 minutes. Turn chops; continue simmering for 15 minutes.
- 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.