Grilled, Basil-Rubbed Pork Chops with Fresh Peach Mostarda
Mostarda is a traditional Italian condiment that is similar to chutney. It goes well with grilled meats or as a spread served with charcuterie.
The savory-tartness of mustard melds together deliciously with the sweetness of the peach balsamic, whose sweetness is enhanced as it reduces and caramelizes. Inspired by Bobby Flay Fit.
The infused olive oils and balsamics featured in this recipe include:
You can find these in both our markets and online!
Grilled, Basil-Rubbed Pork Chops with Fresh Peach Mostarda
Mostarda is a traditional Italian condiment that is similar to chutney. It goes well with grilled meats or as a spread served with charcuterie. The savory-tartness of mustard melds together deliciously with the sweetness of the peach balsamic, whose sweetness is enhanced as it reduces and caramelizes. Inspired by Bobby Flay Fit. Serves 4.
Ingredients
Ingredients:
- 3 yellow peaches firm but ripe (about 1 ½ cup diced)
- 2 Tbsp Sigona’s garlic olive oil
- 1 shallot minced
- 1/2 cup Sigona’s summertime peach white balsamic
- 1 Tbsp grainy mustard
- 2 tsp Dijon
- Pinch of salt
- 4 boneless pork chops
- 2 Tbsp Sigona’s basil olive oil
- Salt and pepper to taste
Instructions
- Peel and dice the peaches, discarding the pit.
- Heat garlic oil in a medium saucepan over medium-high heat. Add the shallots and sauté until soft; about 2 to 3 minutes. Reduce to medium-low and add the balsamic; bring to a simmer. Add the mustards and a pinch of salt, stir and then add the peaches. Bring the mixture to a simmer, stirring occasionally, until the liquid has just about evaporated and the mixture has thickened, about 15 to 18 minutes. Remove from heat and set aside.
- Preheat an outdoor grill or indoor grill pan over high heat. Rub the pork with the basil oil and season both sides with salt and pepper. Grill the pork for about 3 to 5 minutes a side, depending on thickness of the chops you may need more time, flipping once. They’re cooked through when an internal thermometer reads 145°F.
- To serve, arrange pork on a serving platter and spoon the mostarda on top. Serve remaining mostarda on the side.
Notes
Sigona’s infused olive oils and balsamics are available in both our markets and online at
www.sigonas.com.
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