Cherries and mustard may sound like an unusual pairing, but they taste great together. Sweet, tart and hot, this sauce goes well with chicken and veal as well as pork.
- 2 tablespoons Colman's dry mustard
- 1 teaspoon kosher salt
- 1 pound Bing cherries, stemmed and pitted (3 cups packed)
- 1/2 cup red wine vinegar
- 1/4 cup ruby port
- 2 tablespoons sugar
- 2 tablespoons cumin seeds, finely ground
- 3 tablespoons sherry vinegar
- 1/4 cup honey
- 4 (9-ounce) bone-in pork chops, preferably Berkshire (each 1¼ inches thick)
- In a medium bowl, stir together the mustard and 1 tablespoon water until smooth. Let stand for 15 minutes. Stir in the salt until well combined.
- Meanwhile, in a medium saucepan, boil the cherries, red wine vinegar, port, and sugar over high heat, stirring occasionally, until syrupy, about 10 minutes. Transfer to a blender and puree until smooth.
- Return the mixture to the saucepan and bring to a boil over high heat. Boil, stirring occasionally, until the consistency of ketchup, about 5 minutes. Stir the cherry mixture into the mustard mixture, a little at a time, until completely incorporated. This mustard will keep in the refrigerator for up to 3 days.
- Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
- In a small bowl, stir together the cumin, sherry vinegar, and honey. Reserve 1 tablespoon in another bowl and use the rest to brush all over the pork. Let the pork stand for 5 minutes while the grill heats.
- Grill the pork, turning every 45 seconds to cook evenly, until the center is still a little pink, about 8 minutes. Remove from the grill, brush with the reserved honey mixture, and let rest for 10 minutes. Serve with the cherry mustard.