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Grilled Pork Chop with Apple and Peach Mostarda and Puree

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

4 pork chops

Kosher salt

Pinch sugar

Blended oil, for rubbing

Apple and Peach Puree

1 white peach, peeled, pitted and cut into 8 slices

1 McIntosh apple, peeled, cored and cut into 8 slices

1 cup unsalted butter

Kosher salt

Apple and Peach Mostarda

1 tablespoon coriander seeds

1 tablespoon mustard seeds

1/2 cup dried cherries

1 peach, peeled, pitted, cheeks removed and medium diced

1 Granny smith apple, peeled, cored, cheeks removed and medium diced

4 to 5 sprigs fresh thyme

1 shallot, halved and thinly sliced

2 cups apple cider vinegar, plus more as needed

Kosher salt and freshly ground black pepper

Splash mustard oil

For plating

1 cup peppercress

Extra-virgin olive oil, for drizzling

Directions

  1. 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: Drizzle 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.

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