1. Trim any excess fat from chops; discard. Heat butter in a large frying pan over medium to medium-high heat. 2. When butter is bubbling, add pork chops and sauté 3 to 5 minutes per side or until lightly browned; remove from pan. 3. Add chopped onion; sauté 2 to 3 minutes. Sprinkle with flour and seasonings; stir and cook 1 to 2 minutes. 4. Slowly stir in wine, then mustard. 5. Stir in stock; return chops to pan and bring to a boil. 6. Reduce heat; cover and simmer 30 minutes. Turn chops; continue simmering for 15 minutes. 7. Remove chops to warmed serving plates; add cherries and kirsch to sauce. 8. Increase heat to medium-high; gently boil sauce 4 to 5 minutes or until thickened. Pour over chops; sprinkle with sliced green onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
