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Trim any excess fat from chops; discard. Heat butter in a large frying pan over medium to medium high heat. When butter is bubbling, add pork chops. Saute 3 to 5 minutes per side or until lightly browned; remove from pan.
Add chopped onion; saute 2 to 3 minutes. Sprinkle with flour and seasonings; stir and cook 1 to 2 minutes. Slowly stir in wine, then mustard. Stir in stock; return chops to pan. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Turn chops; continue simmering for 15 minutes.
Remove chops to warmed servin plates; add cherries and kirsch to sauce. Increase heat to medium-high gently boil sauce 4 to 5 minutes or until thickened. Pour over chops.
Serve - good with garlic mashed potatoes and french cut green beans.
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RKG1 7 years ago[I posted this recipe.]