Dijon Pork Chops With Glace Cherries

• 4 large boneless pork chops, about 1-inch thick
• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 tablespoons all-purpose flour
• 14 teaspoon salt
• 1 pinch fresh ground black pepper
• 1 cup dry white wine
• 2 tablespoons Dijon mustard
• 1 cup chicken stock
• 12 cup glace cherries, cut into quarters
• 1 tablespoon kirsch
• 2 green onions, thinly sliced

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

pork chops, butter, onion, allpurpose, salt, fresh ground black pepper, white wine, mustard, chicken stock, glace cherries, green onions

Taken from www.food.com/recipe/dijon-pork-chops-with-glac-cherries-211701 (may not work)