Pork With Cherry Preserves And Mustard

This recipe for Pork With Cherry Preserves And Mustard is the first part of a two post recipe for Arugula Salad With Pork And Cherries.

The combination of cherry preserves and the mustard is amazing. The salad features fresh cherries to bring out the flavor even more.

I used pork boneless country style ribs for this recipe because they had the best marbling and promised to be the most tender of the pork I saw at the market that day. They are also the easiest to cut up for the salad!

First I browned the pork in my favorite ManPans pan (thanks again ManPans! I use this pan every day)

I used Trader Joe’s cherry preserves which actually have whole cherries in them and are not too sweet. Since the cherries were whole, I blended the sauce ingredients briefly to combine them before pouring them into the pan with the pork. I made sure that the sauce coated the pork on all sides and then I added a cup of my homemade chicken stock to the pan.

After removing the cooked pork to a plate I cooked the sauce down to thicken and intensify it because I was going to use it as a base for the salad dressing for the Arugula Salad With Pork And Cherries.

I know the concept is a little strange but it worked wonderfully, especially because I added just a little bit of balsamic vinegar to spice up the flavor of the dressing even more.

This Cherry Preserves And Mustard Sauce would be incredible if you just wanted to cook some pork chops for dinner by themselves. It is super easy to make and comes together fast.

I shared this recipe with Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tasty Tuesdays at 33 Shades Of Green

Pork With Cherry Preserves And Mustard

Combine sauce ingredients in food processor and process just until texture is even.

2 tablespoons dry white wine (I used reisling with a low alcohol content)

2 tablespoons olive oil

3 tablespoons stoneground mustard (I use Westbrae because it’s not as vinegary)

4 tablespoons Trader Joes cherry preserves (or another brand of preserves that are not too sweet and taste like real cherries!)

1/4 teaspoon dry thyme

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

This will make about 1 cup of sauce

Brown pork in a saute pan on all sides. I used boneless pork country style ribs but you can use regular pork chops too)

1 tablespoon olive oil in the saute pan

2 pounds boneless pork country style ribs, sprinkled with salt and pepper

Add blended cherry sauce to the browned pork and make sure all sides are coated with the sauce.

Add 1 cup of chicken stock to the cherry mixture and stir to blend.

Cook pork until it is done then remove it to a plate and turn heat up on the cherry sauce. Cook the sauce down until it thickens and reduces to a little over a cup.

Cover the pork to keep it warm if you are going to serve it immediately with the sauce.

If you are going to use it for the salad then please see the post for Arugula Salad With Pork And Cherries.

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