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Wednesday, March 22

Pork chops with cherry-miso mostarda

Oil, canola
1 tablespoon +
Shallot, minced
Garlic, minced
5 cloves
Cherries, sour, dried
1 cup
Sugar, light brown
¼ cup
Vinegar, rice
¼ cup
Miso, white
2 tablespoons
Mustard, whole-grain
1 ½ tablespoons
½ cup
Salt, kosher

Pepper, freshly ground

Pork chops, bone-in, 1 ¼-inches thick
  1. In a small saucepan, heat 1-tablespoon oil. 
  2. Add the shallot and garlic; cook over moderate heat, stirring, until softened, about 3 minutes. 
  3. Add the cherries, sugar, vinegar, miso, mustard, and water; bring to a boil. 
  4. Simmer over moderate heat, stirring occasionally, until the cherries are coated in a sauce, about 8 minutes; season with salt and pepper. 
  5. Scrape into a bowl, and let cool; stir in a little water if it gets too thick. 
  6. Heat a large cast-iron skillet. 
  7. Brush the pork with oil, and season generously with salt and pepper. 
  8. 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 135F, about 12 to 15 minutes. 
  9. Transfer the pork to plates or a platter, and let rest for 5 minutes. 
  10. Serve with the mostarda. 
Recipe from Food&Wine Magazine, April 2017.

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