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.
- For the Mostarda
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, chopped
- 1 teaspoon mustard seeds
- Kosher salt
- 1/4 teaspoon peperoncino
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 4 plums, chopped
- 1/2 cup chopped dried apricots
- 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
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 1/2 teaspoon salt and the peperoncino. Add the sugar, vinegar, and 1/2 cup water. Bring to a 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 1/2 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.