Dijon and Herb-Crusted Pork Chops with Mostarda

PORK FOODSERVICE
20Ingredients
70Minutes
Calories

Ingredients

US|METRIC
  • 1 center-cut pork loin roast (bone-in, with 8 ribs, chine bone removed by butcher)
  • mostarda (Dried Fruit)
  • 1 1/2 cups white wine (prosecco, or apple juice, see note below)
  • 1 1/2 cups sugar
  • 1/4 cup dijon (style mustard)
  • 1/4 cup yellow mustard seeds
  • 4 dried fig (quartered)
  • 1/2 cup dried apricot (quartered)
  • 1/2 cup dried cherry (or cranberries)
  • 1/2 cup raisins (seedless)
  • 1/2 cup golden raisins (or additional seedless raisins)
  • 1 teaspoon chili flakes
  • 1 tablespoon apple cider vinegar
  • 1/3 cup dijon (style mustard)
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon fresh thyme (finely chopped OR 1 teaspoon dried)
  • 1 tablespoon fresh rosemary (finely chopped OR 1 teaspoon dried)
  • 1 tablespoon fresh parsley (finely chopped OR 1 teaspoon dried)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper (freshly ground)
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    Directions

    1. 1. For the Dried Fruit Mostarda: Heat a medium saucepan over medium heat until it is hot. Pour in the prosecco (it should hiss), bring to a boil, and cook for 2 minutes. Add the sugar, Dijon mustard, and mustard seeds and whisk well to combine. Stir in figs, apricots, cherries, seedless and golden raisins, and chili flakes. Bring to a boil and reduce heat to medium-low. Simmer, stirring occasionally, until the liquid is reduced by about half, 12 to 15 minutes. Remove from the heat and stir in the vinegar. Transfer to a medium bowl and let cool to room temperature. (The mostarda can be covered and refrigerated for up to 1 month. Bring to room temperature before serving.) Yields 3 cups
    2. 2. For the Dijon Glaze: In a small bowl, whisk all of the ingredients to combine.
    3. 3. For the Pork: Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with a wire cake rack.
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