I made rhubarb mostarda for the first time on Father’s Day because my father liked pork chops and I wanted to give him something more interesting than applesauce on the side. Chopped rhubarb cooked with sugar, red wine vinegar, and mustard seeds until tender and thick. Spooned over double-cut pork chops grilled until charred, then on indirect until perfect.
The mostarda is sweet, sour, and sharp from the mustard seeds, which pop between your teeth. The pork is simple: salt, pepper, olive oil, grill. The condiment does all the talking.
Tips for Making Grilled Pork Chops with Rhubarb Mostarda
Cook the mostarda until thick
Rhubarb, sugar, red wine vinegar, and mustard seeds in a saucepan over medium heat. Ten minutes until the rhubarb breaks down and the mixture thickens. 
Stir occasionally. Rhubarb sticks to the bottom of the pan if left alone. The finished mostarda should mound on a spoon.
Use double-cut chops
Thicker chops stay juicier on the grill. Five-ish minutes on high, then bring them slowly up to temperature on indirect heat. Let them rest five minutes off the grill before serving.
Season with salt and pepper only. The mostarda provides all the flavor the pork needs.
NOTES
- A double-cut pork chop is thicker than a standard pork chop, usually about 1½ to 2 inches thick. If double-cut chops are not available, ask for thick bone-in pork chops.
- Because the chops are thick, start them over direct heat, then move them to indirect heat so the center can cook through without the outside getting too dark.
- Cooking time will vary by thickness and grill heat. Plan on about 18–25 minutes total, and use an instant-read thermometer for accuracy.
- Pork is ready when the thickest part reaches 145°F (63°C). Let the chops rest for 5 minutes before serving.
- The rhubarb mostarda should be spoonable, not stiff. If it gets too thick, stir in a splash of water over low heat.
- The mostarda can be made up to 3 days ahead and refrigerated. Rewarm it over low heat or serve it at room temperature.
Grilled Double-Cut Pork Chops with Rhubarb Mostarda
- Total Time: 35 minutes
- Yield: Serves 4
Description
Juicy grilled double-cut pork chops paired with a fragrant and savory rhubarb mostarda, perfect for a summer barbecue.
Ingredients
- 4 double-cut pork chops (1.5-2 inches thick)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1/4 cup red wine vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon freshly grated ginger, optional
Instructions
- Preheat the grill to medium-high heat.
- Season the pork chops with salt and pepper and brush with olive oil.
- Grill the chops over direct heat for 3 to 4 minutes per side, until they have good grill marks.
- Move the chops to the cooler side of the grill, cover, and cook for another 8 to 15 minutes, turning once or twice, until the thickest part reaches 145°F (63°C).
- In a saucepan, combine rhubarb, sugar, red wine vinegar, and mustard seeds (and ginger, if using).
- Cook over medium heat until the rhubarb is tender and the mixture thickens, about 10 minutes.
- Serve the pork chops with the rhubarb mostarda on the side.
Notes
A double-cut pork chop is thicker than a standard pork chop, usually about 1½ to 2 inches thick. If double-cut chops are not available, ask for thick bone-in pork chops.
Because the chops are thick, start them over direct heat, then move them to indirect heat so the center can cook through without the outside getting too dark.
Cooking time will vary by thickness and grill heat. Plan on about 18–25 minutes total, and use an instant-read thermometer for accuracy.
Pork is ready when the thickest part reaches 145°F (63°C). Let the chops rest for 5 minutes before serving.
The rhubarb mostarda should be spoonable, not stiff. If it gets too thick, stir in a splash of water over low heat.
The mostarda can be made up to 3 days ahead and refrigerated. Rewarm it over low heat or serve it at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with mostarda
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 110 mg
Frequently Asked Questions
What is mostarda?
An Italian condiment of fruit cooked with mustard. Traditional mostarda uses mustard oil. This simplified version uses mustard seeds, which give a similar sharp, spicy bite.
Can I make the mostarda ahead?
Yes. It keeps in the fridge for up to a week. Serve it at room temperature or slightly warm alongside the hot pork chops.
Can I use a different cut of pork?
Bone-in rib chops or loin chops both work. Double-cut means about 1.5-2 inches thick. Thinner chops cook faster and dry out more easily on the grill.
In the notes you reference a ginger addition and talk about using fresh ginger, but it is not specified in the recipe. How much ginger do you recommend?
Thanks, James
Good catch — that note needed more detail. For this recipe, I’d use 1 teaspoon freshly grated ginger. Add it to the saucepan with the rhubarb, sugar, red wine vinegar, and mustard seeds, then cook everything together until the rhubarb softens and the mixture thickens.
You can also leave the ginger out if you want a cleaner rhubarb-and-mustard flavor, but a small amount works well with the acidity of the rhubarb.
Oh Sara, your chops look perfect and I bet that sauce is amazing in itself :)
Congratulations to your husband for getting the car and wishing him a Happy Fathers Day…
Thank you Alisha. I missed this comment. He is one happy camper…