For the pork:
Preheat the grill
over medium-high heat.
Season pork chops with kosher salt and a pinch of sugar
on both sides. If possible, season the night before grilling and allow the chops to come to room temperature before cooking.
Rub both sides of the pork chop with blended oil and place onto the grill. Cook the chops about 4 minutes per side, until medium doneness. Allow to rest before slicing.
For the puree:
To a large saute pan over medium-low heat, add the butter, apples, and peaches
and season with salt, to taste. Allow to slowly cook until tender, about 10 minutes. Carefully place into a blender
and blend until pureed. Taste to check for seasoning and re-season, if needed.
For the mostarda:
To a small saucepan
over medium heat add the coriander
seeds and mustard seeds
and toast, about 30 seconds. Add the dried cherries, peaches, apples
, thyme sprigs, sliced shallot, and apple cider vinegar. Allow to simmer
until the peaches and apples are tender, about 10 minutes. Taste for seasoning and add salt and freshly ground black pepper. Take off the heat, add a splash of mustard oil, and stir to combine.
For each serving:
the peppercress with extra-virgin olive oil
and toss to coat. Place a small spoonful of the puree onto the plate. Take the pork off the bone and slice. Place the pork slices onto the plate and top with a spoonful of the mostarda. Garnish
with a few sprigs peppercress and drizzle the plate with extra-virgin olive oil.