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.”
1hr 10mins

Ingredients Nutrition


  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.

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