Absolutely delicious, this pork chop dinner was both slightly sweet and slightly spicy, with neither profile overwhelming the other. The Hubs is typically not fond of stone fruit, so when I mentioned that I’d like to make this recipe from Bon Appétit, he hesitantly got on board. After the first bite, he, and I, were amazed how much we plum loved it!
No doubt this will get on our rotation for company in the near future. The plum mostarda can easily be made ahead and rewarmed the evening of the party. All the host would have to do is season and grill the chops. The arugula gets mixed with a little of the sauce, and a simple side dish, such as a corn sauté completes the meal.
These grilled pork chops keep things simple—which is great when you are entertaining. Pop your seasoned plums onto the grill just before you add the meat. Then once everything is good and charred, toss the plums in the zingy dressing inspired by the flavors of mostarda, a sharp, heavy-hitting Italian condiment of candied fruit and dry mustard (used here is whole grain and Dijon mustard, red wine vinegar, and shallots).
Not able to source pork rib chops at the grocery store, we opted for loin chops—just make sure they are at least an inch thick. For the rub, we mixed together and pimentón and brown sugar then added 1 1/2 teaspoons salt and 1/2 teaspoon pepper before sprinkling on the meat.
Grilled Pork Chops with Plum Mostarda
Ingredients
- 1 medium shallot, finely chopped
- ¼ cup red wine vinegar
- 2 Tbsp. whole grain mustard
- 1 Tbsp. plus 1 tsp. granulated sugar
- 2 tsp. Dijon mustard
- ½ cup extra-virgin olive oil, plus more for grill
- 2 tsp. finely chopped oregano
- Kosher salt, freshly ground pepper
- 4 large ripe plums, halved, pitted
- 2 1”-thick bone-in pork rib chops
- 2 tsp. light brown sugar
- ½ tsp. smoked paprika
- 4 oz. mature arugula, tough stems removed (about 4 cups)
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
Adapted by a recipe from Tiana Gee for Bon Appétit
Accounting for Taste 