Ingredients Pork Pork Chop Pork Chops with Cherry-Miso Mostarda 5.0 (1) 3 Reviews 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on April 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 50 mins Yield: 4 Ingredients 1 tablespoon canola oil, plus more for brushing 1 shallot, minced 1 garlic clove, minced 1 cup dried sour cherries (5 ounces) 1/4 cup light brown sugar 1/4 cup unseasoned rice vinegar 2 tablespoons white miso 1 1/2 tablespoons whole-grain mustard Kosher salt Pepper Four 10-ounce bone-in pork chops, about 1 1/4 inches thick Directions 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. Rate it Print