A bone-in pork chop leads to a juicy piece of grilled meat. They can become a weeknight staple, rubbed in fresh rosemary and lemon zest, or served with sage butter or salsa verde. This version is dressed up in a sweet and spicy Northern Italian condiment made with mustard and dried fruit.
Grilled Pork Chops with Cherry Mostarda
adapted from foodandwine.com
1 shallot, minced
1 garlic clove, minced
1 cup dried sour cherries (no sugar added)
1/4 cup honey
1/4 cup unseasoned rice vinegar
1 1/2 tblsp whole-grain mustard
salt and black pepper
extra-virgin olive oil
4 10-oz bone-in pork chops, about 1 1/4 inches thick
1. In a small saucepan, heat 1 tblsp of olive oil over moderate heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Add the cherries, honey, vinegar, mustard and 1/2 cup of water. Bring to a boil and simmer over medium heat, stirring occasionally, until the cherries are plumped and coated in a sauce, about 8 minutes. Season with salt and pepper and let cool. Stir in a little water if too thick.
2. Brush the pork chops with oil and season generously with salt and pepper. Preheat a grill to 400 degrees. Grill the pork, turning once, until browned and an instant-read thermometer inserted neat the bone registers 140 degrees, approximately 12 minutes total. Transfer the chops to a plate and let rest for 5 minutes. Serve with mostarda.