A hundred times I’ve written about how much I love condiments. If I listed all of those I’ve posted on, it would be too long of a list, but you can find them in the recipe links if you wish.
Recently I was flipping through a cookbook I’d forgotten about (ooops!) and opened up to a beautiful photograph of a pork chop on a plate with a schmear of magenta-colored cherry mustard. And I knew what I was making next.
The cookbook isHome Cooking with Jean-Georges, by Jean-Georges Vongerichten.
Of course the man/chef is famous, but I’ve been a fan ever since he opened a restaurant J & G Grill at the St. Regis in Deer Valley, Utah. I’ve only been for lunch, but man do they do a great job. Here is a photo of my veal bolognese I had in April while dining at the restaurant. I had dreams of this meal for weeks!
Really, I couldn’t care much about the pork chops, I really wanted to make the mustard. So here’s the recipe – you just need fresh cherries!
2 tablespoons Colman’s dry mustard
1 teaspoon kosher salt
1 pound Bing cherries, stemmed, pitted (3 cups packed)
1/2 cup red wine vinegar
1/2 cup ruby port
2 tablespoons sugar
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 purée until smooth. (If you want the mustard void of any bits, use a sieve to create a really smooth condiment.)
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.
(This took me about 5 hours.)
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.
I was just going to make pork chops in a traditional fashion, until I read through the recipe. And these chops were outstanding, and (not surprisingly) paired beautifully with the cherry mustard!
For the pork chops:
2 tablespoons ground cumin
3 tablespoons sherry vinegar
1/4 cup honey
4 Berkshire pork chops
Heat a grill, if using, and oil the grate. In a small bowl, stir together the cumin, 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.
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.
I haven’t done this yet, but any leftover cherry mustard, if there is any, I’m going to combine with butter for a beautiful and tasty compound butter.
The mustard is fabulous. Not too mustardy, for one thing. Mustards made with Colman’s can be quite potent.
The mustard is also not vinegary, or sweet. Perfect for my palate.
Cherry mustard would be fabulous on a cheese platter, but I haven’t tried that yet.