Dijon Pork Chops With Glacé Cherries

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.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 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

Directions

1. Trim any excess fat from chops; discard. Heat butter in a large frying pan over medium to medium-high heat.
2. When butter is bubbling, add pork chops and sauté 3 to 5 minutes per side or until lightly browned; remove from pan.
3. Add chopped onion; sauté 2 to 3 minutes. Sprinkle with flour and seasonings; stir and cook 1 to 2 minutes.
4. Slowly stir in wine, then mustard.
5. Stir in stock; return chops to pan and bring to a boil.
6. Reduce heat; cover and simmer 30 minutes. Turn chops; continue simmering for 15 minutes.
7. Remove chops to warmed serving plates; add cherries and kirsch to sauce.
8. Increase heat to medium-high; gently boil sauce 4 to 5 minutes or until thickened. Pour over chops; sprinkle with sliced green onions.