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 with boiled meat, and is made with a combination of fresh and dried fruits. You can double or triple this quick version, as it will keep in the refrigerator for a week or two and is great to have on hand to add flavor to lean grilled meats. It’s also a lovely addition to a cheese board.

Yield

Serves 4

Ingredients for the mostarda

1 tablespoon extra-virgin olive oil 1 small red onion, chopped 1 teaspoon mustard seeds Kosher salt ¼ teaspoon peperoncino 2 tablespoons sugar ¼ cup red wine vinegar 4 plums, chopped ½ cup chopped dried apricots

Ingredients for the pork chops

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

Recipe

For the mostarda, heat the olive oil in a medium saucepan over medium heat. Add the red onion and cook until crisp-tender, 2 to 3 minutes. Add the mustard seeds and cook until they begin to pop, about 1 minute. Season with ½ teaspoon salt and the peperoncino. Add the sugar, vinegar, and ½ cup water. Bring to a simmer and cook until the 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 heat. Combine the fennel, 1 teaspoon kosher salt and ½ teaspoon black pepper in a small bowl. Sprinkle all over the chops. Brush the chops with the olive oil.

Place the chops on the grill. Grill until charred on the underside, about 5 to 6 minutes. Flip and grill until just cooked through, about 145 degrees F in the center of the chop on an instant-read thermometer, about 4 to 5 minutes more. Serve the chops with the mostarda.

LIDIA ENTERTAINS: Festive Clambake

Being at the beach or on the sea has always energized me, from childhood days spent diving, swimming, and strolling along the rocky beaches of Istria or fishing with my Uncle Emilio, to today, when my family visits the nearby Long Island shore or has spent part of our summers in Friuli, sailing and swimming every chance we get. (We’re looking forward to returning to Italy when it is safe for everyone.) In those early years, we packed sandwiches, fruit, and (if we were lucky) lemonade in our jute bags and picnicked in the shade of the pine forest that adjoined the shore. They were the simplest of meals, but always tasted incredibly special, eaten at the beach.

We continue that tradition today, going to the markets early in the morning to get the best fresh produce, then home to pack snacks and head for the beach. There it’s a multi-generation gathering—from me to Tanya and Joe and their kids, along with many cousins. After our day at the beach is done, we return home to start cooking, with that many more hands to help with the meal!

The sea and classic New England clambakes inspired me to create a meal that’s all-American with distinctly Italian style. That begins with a refreshing cocktail with an unusual combination—Campari, orange juice, and an IPA, whose herbal, bittersweet citrus flavors, blend to make a refreshing, bubbly drink.

For the clambake, all the traditional shellfish is there—from lobster and shrimp to littleneck clams and mussels—along with Italian sausage and basil. The beauty of this clambake is that instead of digging a pit at the beach to bake the seafood, you can prepare it at home. With all that delicious seafood, all you need to make a meal is a loaf of good bread fragrant with garlic, and a crisp salad. I like to combine the crunch of just-picked string beans with capers and basil. It’s simply the freshest taste of summer, made that much better when you share it with family (especially after a day at the beach)!