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Grilled Pork Chops With Plum Mostarda

4.9

(12)

Grilled bonein pork chops and plums on a plate with arugula salad on the side.
Photograph by Emma Fishman, food styling by Judy Kim.

When I’m grilling, I’m chilling, so any recipe that prohibits me from carrying on a conversation while making it is out. These grilled pork chops keep things simple: Pop your seasoned plums onto the grill just before you add the meat. Then once everything is good and charred, toss the plums in a zingy dressing inspired by the flavors of mostarda, a sharp, heavy-hitting Italian condiment of candied fruit and dry mustard (here we use whole grain and Dijon mustard, red wine vinegar, and shallots). For the most defined lines on your fruit, get your grill roaring hot and don’t move the plums around much. —Tiana Gee

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What you’ll need

Recipe information

  • Yield

    2–4 servings

Ingredients

1

medium shallot, finely chopped

¼

cup red wine vinegar

2

Tbsp. whole grain mustard

1

Tbsp. plus 1 tsp. granulated sugar

2

tsp. Dijon mustard

½

cup extra-virgin olive oil, plus more for grill

2

tsp. finely chopped oregano

Kosher salt, freshly ground pepper

4

large plums, halved, pitted

2

1”-thick bone-in pork rib chops

2

tsp. light brown sugar

½

tsp. smoked paprika

4

oz. mature arugula, tough stems removed (about 4 cups)

Preparation

  1. Step 1

    Whisk together shallot, vinegar, whole grain mustard, granulated sugar, and Dijon mustard in a medium bowl. Gradually stream in ½ cup oil, whisking vigorously until emulsified. Whisk in oregano and season with salt and pepper. Set vinaigrette aside.

    Step 2

    Prepare a grill for medium-high heat; oil grate. Grill plums, cut side down, until charred and fruit releases easily from grill, about 2 minutes. Transfer to a cutting board and let cool.

    Step 3

    Season pork chops all over with salt and pepper and sprinkle with brown sugar and paprika. Grill, turning occasionally, until deeply browned and an instant-read thermometer inserted near the bone registers 140° (internal temperature should climb to 145° as chops rest), 10–12 minutes. Transfer to a platter and let rest 10 minutes.

    Step 4

    Meanwhile, cut plum halves into 2 or 3 wedges each and add to reserved vinaigrette; toss gently to coat. Season plum mostarda with salt and pepper.

    Step 5

    To serve, toss arugula with some plum mostarda in a large bowl to coat; transfer to plates. Spoon more plum mostarda over pork chops; serve chops with arugula salad alongside.

Explore Bon AppétitMainDinnerEasyWeeknightGrillingDairy-FreePorkMeatPork ChopPlumStone FruitFruitArugulaLeafy GreensVegetableSummer
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Reviews (12)

Back to TopTriangle

  • This was really outstanding. I usually follow recipes to the T the first time I make them, but I deviated just a bit by marinating the porkchops overnight in an olive oil, mustard, spice mixture --- but it would have been fine without. The plum mostardo is exquisite (I am long the leftovers). This recipe is a keeper.

    • Adrian

    • Los Gatos, CA

    • 8/29/2022

  • Easy, delicious and elegant. I had watercress so used that instead of arugula and they paired nicely. Lots of raves from the guests.

    • Anonymous

    • 8/7/2022

  • Easy and delish! I used peaches bc they are in season. All of my guests (including some teens) cleaned their plates.

    • Seattle Foodie

    • Seattle

    • 7/31/2022

  • Delicious and so easy!

    • Anonymous

    • Hayward, CA

    • 6/13/2022

  • Very nice layered flavor! Would have been better with a chop but I could only source a tenderloin. Delicious!

    • Raegan W

    • Atlanta, GA

    • 6/6/2022