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Food & Wine’s Justin Chapple adds a bit of umami-rich miso to a cherry mostarda to amp up the flavor, making a perfect condiment for juicy pork chops. Slideshow: More Pork Chop Recipes 

Justin Chapple
Justin Chapple
April 2017


Credit: © Con Poulos

Recipe Summary test

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, heat the 1 tablespoon of oil. Add the shallot and garlic; cook over moderate heat, stirring, until softened, about 3 minutes. Add the cherries, sugar, vinegar, miso, mustard and 1/2 cup of water; bring to a boil. Simmer over moderate heat, stirring occasionally, until the cherries are coated in a sauce, about 8 minutes. Season with salt and pepper. Scrape into a bowl and let cool; stir in a little water if too thick.

  • Heat a large cast-iron skillet. Brush the pork with oil and season generously with salt and pepper. Add the pork to the skillet and cook over moderate heat, turning once, until browned and an instant-read thermometer inserted in each piece near the bone registers 135°, 12 to 15 minutes. Transfer the pork chops to plates or a platter and let rest for 5 minutes. Serve with the mostarda.

Make Ahead

The cherry-miso mostarda can be refrigerated for up to 5 days. Bring to room temperature before serving.