Grilled Pork Chops With Pluot Mostarda
|
adapted from bonappetit.com
2–4 servings Ingredients
|
|
Preparation
Step 1Whisk 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.
Step 2Prepare a grill for medium-high heat; oil grate. Grill pluots, cut side down, until charred and fruit releases easily from grill, about 2 minutes. Transfer to a cutting board and let cool.
Step 3Season 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.
Step 4Meanwhile, cut pluot halves into 2 or 3 wedges each and add to reserved vinaigrette; toss gently to coat. Season pluot mostarda with salt and pepper.
Step 5To serve, toss salad greens with some pluot mostarda in a large bowl to coat; transfer to plates. Spoon more pluot mostarda over pork chops; serve chops with salad alongside.
.
Step 1Whisk 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.
Step 2Prepare a grill for medium-high heat; oil grate. Grill pluots, cut side down, until charred and fruit releases easily from grill, about 2 minutes. Transfer to a cutting board and let cool.
Step 3Season 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.
Step 4Meanwhile, cut pluot halves into 2 or 3 wedges each and add to reserved vinaigrette; toss gently to coat. Season pluot mostarda with salt and pepper.
Step 5To serve, toss salad greens with some pluot mostarda in a large bowl to coat; transfer to plates. Spoon more pluot mostarda over pork chops; serve chops with salad alongside.
.