Cherry Mustard Recipes

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CHERRY MUSTARD



Cherry Mustard image

Cherry Mustard

Provided by Fresh Forker

Categories     Chef Adam Lambert

Number Of Ingredients 4

1 pint pitted cherries
1/4 cup honey
1/2 tsp kosher salt
3/4 cup Dijon Mustard total (use a high quality French Dijon for best results)

Steps:

  • In a heavy bottomed pot, cook down cherries and honey over medium heat for approximately 20 minutes. Place cherries, honey, and natural cooking juices into a blender and blend until smooth. Pass blended cherries through a fine mesh strainer directly into a mixing bowl (or combine both those steps using a food mill.) Add a pinch of salt, and start adding mustard, a little at a time until desired taste and consistency in achieved. You might not use all the 3/4's cup, but have enough on hand to adjust as needed.

Nutrition Facts :

CHERRY PEPPER-HONEY MUSTARD



Cherry Pepper-Honey Mustard image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 7

1/2 cup yellow mustard
3 tablespoons honey
2 tablespoons cherry pepper relish
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon granulated garlic
Kosher salt and freshly cracked black pepper

Steps:

  • Mix together the yellow mustard, honey, cherry pepper relish, Dijon, Worcestershire, granulated garlic and salt and pepper to taste in a small bowl.

PORK CHOPS WITH CHERRY MUSTARD SAUCE



Pork Chops With Cherry Mustard Sauce image

Pork pairs well with the sweet tartness of fruit, especially cherries. Here, fresh cherries add fullness of flavor and texture to a savory white wine sauce slightly thickened with a bit of tangy Dijon mustard. If you can't find fresh cherries, dried will do, making this recipe a favorite for any season.

Provided by Dancer

Categories     Cherries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
8 pork chops, bone-in, about 6 to 8 ounces each (about 1" thick)
sea salt
fresh ground black pepper
1 cup dry white wine
1 teaspoon Dijon mustard
1/2 lb fresh cherries, halved, pitted (or 1/2 cup dried cherries, soaked in hot water 10 minutes)
2 teaspoons unsalted butter (optional)

Steps:

  • Heat olive oil in a large skillet over medium-high heat.
  • Lightly season pork chops with salt and pepper, then, two to four at a time, depending on the size of your skillet, brown well on each side, removing to warm oven.
  • Deglaze the skillet with the wine, scraping up brown bits, reduce heat to medium and stir in the mustard, then add the cherries.
  • Season to taste with salt and pepper.
  • When the sauce begins to bubble, add all the pork chops back into the skillet, spooning sauce over them to coat, cover and reduce heat to medium low.
  • Cook over medium low about 5 minutes, then rearrange chops so those on the bottom are now on the top, and spoon sauce over.
  • Cover and cook an additional 5 minutes or more, until chops are cooked through, but still very slightly pink inside (test by prying into the thickest part of one chop with a knife point).
  • Remove chops to serving platter or individual plates.
  • Melt butter (optional) into remaining sauce in skillet, heat and spoon over chops.

Nutrition Facts : Calories 593.1, Fat 35.3, SaturatedFat 10.8, Cholesterol 150.1, Sodium 151.5, Carbohydrate 10.7, Fiber 1.2, Sugar 7.9, Protein 45.8

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