In the Kitchen: Mustard-encrusted pork with cherry glaze

Go Providence has brought Chef Dan Morgan from Pamfilio’s making mustard-encrusted pork with cherry glaze.

Mustard & Herb Crusted Pork Loin

2 Tbsp. Melted Butter
2 Tbsp. Chopped Fresh Parsley
2 Tbsp. Chopped Rosemary
2 Tbsp. Chopped Basil
3 Tbsp. Whole Grain Mustard
2 Tbsp. Whole Grain Mustard
1 Cup Panko Breadcrumbs
4 6-8 Oz Center Cut Pork Chops

Method of Prep:
Preheat Oven to 350 Degrees, Oil Roasting Pan
Mix Melted Butter and Herbs and add 3 Oz Mustard and Breadcrumbs
Using 2 Tbsp. Mustard, Rub on both sides of Pork Chop, season both Sides
Add Pork Chops Into Bread Crumb and Mustard Mix & Coat on Both Sides (Press Down)
Place in Roasting Pan and Cook Until 140-150Degrees

Cherry Glaze

12 Oz. Cherry Preserves
1 Cup Dried Cherries
¼ Cup Liquid Honey
¼ Cup Red Wine Vinegar
¼ Tsp. Ground Cinnamon
¼ Tsp. Ground Nutmeg
¼ Tsp. Ground Cloves

Method of Prep:
In a Sauce Pan Combine all of the Ingredients
Bring to a Light Simmer over Med High Heat Let Simmer for 12 Minutes to engage flavors
Reduce Heat to Low and Simmer and Stir for 5 more minutes.
Serve warm or cool down and reuse when needed
Stays for 2 months in Refrigerator

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