Grilled Pork Chops with Plum and Red Onion Mostarda Braciole di Maiale alla Griglia con Mostarda Di Prugne e Cipolle Rosse Mostarda is an Italian condiment, usually served
Recipe For the mostarda, heat the olive oil in a medium
with boiled meat, and is made with a combination
saucepan over medium heat. Add the red onion
of fresh and dried fruits. You can double or triple
and cook until crisp-tender, 2 to 3 minutes. Add
this quick version, as it will keep in the refrigerator
the mustard seeds and cook until they begin to
for a week or two and is great to have on hand to
pop, about 1 minute. Season with ½ teaspoon salt
add flavor to lean grilled meats. It’s also a lovely
and the peperoncino. Add the sugar, vinegar, and
addition to a cheese board.
½ cup water. Bring to a simmer and cook until the
Yield Serves 4
Ingredients for the mostarda 1 tablespoon extra-virgin olive oil
sugar dissolves. Add the plums and apricots. Bring to a brisk simmer and cook until the mostarda is thickened and syrupy and the fruit is tender, about 10 to 15 minutes. Let cool slightly while you cook the pork chops. Preheat an outdoor grill or grill pan to medium
1 small red onion, chopped
heat. Combine the fennel, 1 teaspoon kosher salt
1 teaspoon mustard seeds
and ½ teaspoon black pepper in a small bowl.
Kosher salt
Sprinkle all over the chops. Brush the chops with
¼ teaspoon peperoncino
the olive oil.
2 tablespoons sugar
Place the chops on the grill. Grill until charred
¼ cup red wine vinegar
on the underside, about 5 to 6 minutes. Flip and
4 plums, chopped
grill until just cooked through, about 145 degrees
½ cup chopped dried apricots
F in the center of the chop on an instant-read
Ingredients for the pork chops
thermometer, about 4 to 5 minutes more. Serve the chops with the mostarda.
1 teaspoon ground fennel Kosher salt and freshly ground black pepper 4 (1-inch-thick) bone-in pork loin chops, about 10 ounces each 2 tablespoons extra-virgin olive oil
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