Juicy, flavorful pork chops are a weeknight dinner staple, but sometimes they can feel a little…ordinary. This recipe elevates the humble pork chop to new heights with the sweet and tangy punch of homemade plum mostarda. Forget bland, dry meat; this recipe delivers tender, perfectly cooked pork infused with the vibrant zest of plums, a subtle spice kick, and a delightful textural contrast. The combination of savory pork and sweet-tart mostarda creates a symphony of flavors that will impress even the pickiest eaters.
Imagine succulent grilled pork chops, glistening with a caramelized crust, paired with a spoonful of homemade plum mostarda that bursts with flavor. This isn't your average pork chop dinner; it's a culinary adventure waiting to happen. Ready to transform your weeknight meal into a memorable experience? Let's dive into the step-by-step process to create this delicious dish.
Tools Needed
- Smokeless Grill
- Medium Bowl
- Knife
- Whisk
- Digital Thermometer
- Paper Towels
Ingredients
- Pork Chops: 4
- Shallot
- Dijon Mustard: 2 teaspoons
- Poppy Seeds: 2 tablespoons
- Red Wine Vinegar: 1/4 cup
- White Granulated Sugar: 1 tablespoon
- Extra Virgin Olive Oil: 1/2 cup
- Salt
- Cracked Black Pepper
- Fresh Oregano: 2 teaspoons
- Plums
- Smoked Paprika
- Dark Brown Sugar
- Arugula
Step-by-Step Instructions
Step 1. Prepare the Plum Mostarda and Season the Pork
- Finely chop the shallot.
- In a medium bowl, whisk together the shallot, Dijon mustard, poppy seeds, red wine vinegar, white sugar, salt, pepper, and oregano.
- Slowly drizzle in the olive oil while whisking constantly to create an emulsion.
- Season the pork chops with salt and pepper on both sides.
- Halve the plums and sprinkle with smoked paprika and a touch of dark brown sugar.
Step 2. Grill the Plums and Pork Chops
- Preheat your smokeless grill.
- Place the plums cut-side down on the preheated grill and cook for about 2 minutes, until charred.
- Add the pork chops to the grill, laying them down with the brown sugar side first.
- Cook for about 8 minutes per side, or until the internal temperature reaches 140°F (60°C).
Step 3. Rest and Combine Ingredients
- Remove the pork chops from the grill and let them rest for 5-10 minutes to reach an internal temperature of 145°F (63°C).
- Cut the rested pork chops into pieces and add them to the plum mostarda vinaigrette.
- Toss the arugula with the remaining vinaigrette.
Step 4. Serve
- Serve the pork chops over a bed of arugula, topped with the plum mostarda.
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Tips
- Pork pairs well with many fruits, such as apples, apricots, and plums.
- If you don't have Dijon mustard, you can substitute with whole grain mustard or even a high-quality yellow mustard.
- Use a meat thermometer to ensure the pork chops are cooked to a safe internal temperature of 145°F (63°C).
Nutrition
- Calories: 600-750
- Fat: 40-55g
- Carbs: 25-40g
- Protein: 35-45g
FAQs
1. Can I use store-bought plum mostarda instead of making my own?
Absolutely! Making your own is rewarding, but store-bought works perfectly fine. Look for a high-quality mostarda with noticeable plum pieces.
2. What's the best way to ensure my pork chops don't dry out?
Brining the pork chops beforehand or using a meat thermometer to check for doneness (145°F internal temperature) are key to preventing dryness. Don't overcook them!
3. Can I use a different type of fruit in the mostarda?
While plums are classic, you can experiment! Apples, apricots, or even figs could work well, but adjust the cooking time as needed based on the fruit's moisture content.
This Grilled Pork Chops with Plum Mostarda recipe proves that a delicious and impressive meal doesn't have to be complicated. The sweet and savory combination will become a new family favorite, transforming a simple weeknight dinner into a memorable culinary experience. Enjoy the delightful flavors and the ease of this fantastic recipe!