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Grilled Pork Chops With Plum Mostarda
Summer dinner comes together in no time when everything's thrown on the grill and finished in an easy tangy dressing inspired by Italian mostarda.
👥 2 Servings👤 Tiana Gee📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●cutting board
📝 Preparation Steps
1
Whisk together shallot, vinegar, whole grain mustard, granulated sugar, and Dijon mustard in a medium bowl. Gradually stream in ½ cup oil, whisking vigorously until emulsified. Whisk in oregano and season with salt and pepper. Set vinaigrette aside.
medium shallot, finely chopped1
2
Prepare a grill for medium-high heat; oil grate. Grill plums, cut side down, until charred and fruit releases easily from grill, about ⏱️ 2 minutes. Transfer to a cutting board and let cool.
large plums, halved, pitted4
3
Season pork chops all over with salt and pepper and sprinkle with brown sugar and paprika. Grill, turning occasionally, until deeply browned and an instant-read thermometer inserted near the bone registers 140° (internal temperature should climb to 145° as chops rest), 10–⏱️ 12 minutes. Transfer to a platter and let rest ⏱️ 10 minutes.
4
Meanwhile, cut plum halves into 2 or 3 wedges each and add to reserved vinaigrette; toss gently to coat. Season plum mostarda with salt and pepper.
5
To serve, toss arugula with some plum mostarda in a large bowl to coat; transfer to plates. Spoon more plum mostarda over pork chops; serve chops with arugula salad alongside.
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