Shortly after our daughter was born, our friends brought over some much needed provisions. The most intriguing was this cranberry mustard. We ate it on sandwiches, and it was delicious. But I had a feeling this mustard could do much more.
1. Mix it: mix 1T Dijon mustard, 2T soy, 2T rice wine vinegar, and about 1T Worcestershire sauce. Whisk. Then add about a quarter cup of the cranberry mustard. Whisk some more.
2. Marinate it: put pork chops in the marinade. I had a bone in chop. For my wife, a loin chop. Because she’s does not like bones. Let soak for a couple hours.
3. Grill it: set a grill pan on super high. Put the chops on. Two minutes, then turn 90 degrees. This results in nice grill marks.
4. Flip it: flip the chops and sear in grill marks on the other side.
5. Bake it: check the doneness of the chops. You’re looking for at least 145. I baked these chops at 400 degrees for about 7 minutes.
6. Eat it: I served this with a side of mixed greens dressed in a balsamic vinaigrette. The pork was marvelous. I personally love cranberries any way I can get them (except juice), and using the cranberry mustard in these pork chops was divine. Somehow, the cranberry just made the chops taste porkier. It was tart, it was savory, it had char. I think this is going to be my go-to pork recipe from now on.