Grilled Pork Chops with Peach Mostarda

Margi, Burnside Foodie

Serving Size: 4

Ingredients

  • 4 pork rib or loin chops
  • Salt and pepper
  • 3 yellow peaches, firm but ripe
  • 2 tablespoons neutral oil
  • 1 shallot, minced
  • 1/2 C white wine vinegar (try Mielagro dressing vinegar)
  • 1-2 T coarse ground mustard (try Moutarde Royal with Cognac)
  • 1/4 C honey
  • 1/2 t salt

 

Preparation

  1. Season pork chops and with salt & pepper and set aside. Prepare a grill for direct and medium heat (use 2 burners).
  2. Peel the peaches and dice
  3. Heat oil in a saucepan. Add the shallots and sautè until soft.
  4. Add the peaches and vinegar and bring to a simmer.
  5. Stir in the mustard and honey.
  6. Return to simmer, stirring occasionally until the mixture has chutney like consistency.
  7. Remove from heat and add salt.
  8. Place chops on high heat for 2 minutes to sear. Flip and sear the other side.
  9. Move to the medium side of the grill and cook for 3-4 minutes per side until temperature reaches 145°. Let rest for 10 minutes.
  10. Serve with peach mostarda garnished with fresh basil leaves.