Pork Chops With Cherry Mustard Sauce

1. 1

   Heat olive oil in a large skillet over medium-high heat.

2. 2

   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.

3. 3

   Deglaze the skillet with the wine, scraping up brown bits, reduce heat to medium and stir in the mustard, then add the cherries.

4. 4

   Season to taste with salt and pepper.

5. 5

   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.

6. 6

   Cook over medium low about 5 minutes, then rearrange chops so those on the bottom are now on the top, and spoon sauce over.

7. 7

   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).

8. 8

   Remove chops to serving platter or individual plates.

9. 9

   Melt butter (optional) into remaining sauce in skillet, heat and spoon over chops.

No additional tips available.