Delicious smoky pork chops with a tangy yet sweet mostarda relish.
Ingredients:
- ⅔ cup (5oz/155g) sugar
- ⅓ cup (3 fl.oz/80ml) red wine vinegar
- 1 tablespoon peeled and minced fresh ginger (snippets note: buy the fresh stuff, not the powdered, it just makes such a big difference)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1½ lb (750g) rhubarb, trimmed and cut into ½ inch (12-mm) chunks
- ½ small red onion, finely chopped
- 2 tablespoons dry mustard
- Freshly ground pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 small cloves garlic, minced
- Kosher salt and freshly ground pepper
- 4 double-cut pork chops, each about 1 lb (500g) and 1½ inches (4cm) thick
Instructions:
- In a large, heavy pot, combine the sugar, vinegar, ginger, garlic, and cumin.
- Place over low heat and bring to a simmer, stirring frequently to dissolve the sugar. Add the rhubarb and onion, raise the heat to medium-high, and cook, stirring frequently to break up the rhubarb, until the mixture thickens slightly, about 5 minutes. Stir in the mustard, season with pepper and stir until smooth.
- Let cook completely. If desired, refrigerate overnight. Return to room temperature before serving.
- In a shallow nonreactive dish that will hold the chops in one layer, whisk together the lemon juice, oil, and garlic.
- Whisk in ½ teaspoon salt and season with pepper.
- Place the chops in the dish and brush both sides thoroughly with the lemon mixture. Cover and refrigerate for at least 1 hour or up to 3 hours turning the chops occasionally.
- Remove the chops from the refrigerator and let stand at room temperature for 20 minutes.
- Lift the chops from the marinade and pat dry.
- Reserve the marinade if using a charcoal grill.
- Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat or preheat a cast-iron stove-top grill pan over medium-high heat.
- Place chops on the grill rack over the hottest part of the fire or in the grill pan and cook without moving them for 2½ – 3 minutes.
- Move the chops after 1 minute if the fire flares up.
- Turn and cook until the chops are golden brown and crusty, 2½ – 3 minutes more. If using a charcoal grill, brush the chops occasionally with the reserved marinade.
- Move the chops to a cooler part of the grill or reduce the heat, and continue to cook until the chops are firm to the touch but still have a little give, 10-12 minutes.
- Transfer to a platter, tent loosely with aluminum foil, and let rest for 3-4 minutes. Serve at once with the mostarda!
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