Recipe Detail

Grilled Pork Chops With Plum Mostarda

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  • Brief Description

    Grilled Pork Chops

  • Main Ingredient

    Pork Chops

  • Category:  Pork

  • Cuisine:  American

  • Prep Time:  0 min(s)

  • Cook Time:  0 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Notes:

    The recipe says it serves 2-4. When serving more than 2, I sliced up the meat and served it instead of keeping the meat on the bone.

  • Posted By:  gardner.marilyn

  • Posted On:  Jul 27, 2022

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Number of Servings:


  1. 1 - medium shallot, finely chopped
  2. 1/4 cups - red wine vinegar
  3. 2 tablespoons - whole grain mustard
  4. 1 tablespoons - plus 1 tsp granulated sugar
  5. 2 teaspoons - Dijon mustard
  6. 1/2 cups - extra virgin olive oil
  7. 2 teaspoons - finely chopped oregano
  8. 4 - large plums, halved pitted
  9. 2 - 1" thick bone in pork chops
  10. - salt and pepper
  11. 2 teaspoons - light brown sugar
  12. 1/2 teaspoons - smoked paprika
  13. 4 ounces - mature arugula, tough stems removed (about 4 cups)


Step 1
Whisk together shallot, vinegar, whole grain mustard, granulated sugar, and Dijon mustard in a medium bowl. Gradually stream in 1/2 cup oil, whisking vigorously until emulsified. Whisk in oregano and season with salt and pepper. Set vinaigrette aside.

Ste[ 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.

Step 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 chop rest), 10-12 minutes. Transfer to platter and let rest 10 minutes.

Step 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.

Step 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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