Description
Juicy grilled double-cut pork chops paired with a fragrant and savory rhubarb mostarda, perfect for a summer barbecue.
Ingredients
Units
Scale
- 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
Instructions
- Preheat the grill to medium-high heat.
- Season the pork chops with salt and pepper and brush with olive oil.
- Grill the pork chops for about 6-8 minutes on each side until cooked through.
- In a saucepan, combine rhubarb, sugar, red wine vinegar, and mustard seeds.
- 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
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