Pork Chops with Cherry Mustard

1. 1

   In a medium bowl, stir together the mustard and 1 tablespoon water until smooth.

2. 2

   Let stand for 15 minutes.

3. 3

   Stir in the salt until well combined.

4. 4

   Meanwhile, in a medium saucepan, boil the cherries, red wine vinegar, port, and sugar over high heat, stirring occasionally, until syrupy, about 10 minutes.

5. 5

   Transfer to a blender and puree until smooth.

6. 6

   Return the mixture to the saucepan and bring to a boil over high heat.

7. 7

   Boil, stirring occasionally, until the consistency of ketchup, about 5 minutes.

8. 8

   Stir the cherry mixture into the mustard mixture, a little at a time, until completely incorporated.

9. 9

   This mustard will keep in the refrigerator for up to 3 days.

10. 10

    Heat your grill to medium-high.

11. 11

    Use a lightly oiled kitchen towel to carefully grease the grill grate.

12. 12

    In a small bowl, stir together the cumin, sherry vinegar, and honey.

13. 13

    Reserve 1 tablespoon in another bowl and use the rest to brush all over the pork.

14. 14

    Let the pork stand for 5 minutes while the grill heats.

15. 15

    Grill the pork, turning every 45 seconds to cook evenly, until the center is still a little pink, about 8 minutes.

16. 16

    Remove from the grill, brush with the reserved honey mixture, and let rest for 10 minutes.

17. 17

    Serve with the cherry mustard.

* Per serving · 4 servings · Values may vary.