Grilled Double-Cut Pork Chops with Rhubarb Mostarda

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 six to eight minutes per side.

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. Six to eight minutes per side on medium-high heat. Let them rest five minutes off the grill before serving.

Season with salt and pepper only. The mostarda provides all the flavour the pork needs.

Grilled Double-Cut Pork Chops, Father’s Day…and a side of wheels

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5 from 1 review

• Author: Sarah Kenney
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Juicy grilled double-cut pork chops paired with a fragrant and savory rhubarb mostarda, perfect for a summer barbecue.

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Ingredients

Units USM Scale 1x2x3x

• 4 double-cut pork chops
• 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

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Instructions

1. Preheat the grill to medium-high heat.
2. Season the pork chops with salt and pepper and brush with olive oil.
3. Grill the pork chops for about 6-8 minutes on each side until cooked through.
4. In a saucepan, combine rhubarb, sugar, red wine vinegar, and mustard seeds.
5. Cook over medium heat until the rhubarb is tender and the mixture thickens, about 10 minutes.
6. Serve the pork chops with the rhubarb mostarda on the side.

Notes

For best results, use fresh ginger instead of powdered. The rhubarb mostarda can be made ahead and stored in the refrigerator for up to a week. Let the pork chops rest after grilling to retain their juices. This dish pairs well with a light salad or grilled vegetables.

• 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

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