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Dijon and Herb-Crusted Pork Chops with Mostarda
PORK FOODSERVICE20Ingredients
70Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 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 tsp. chili flakes
- 1 Tbsp. apple cider vinegar
- 1/3 cup dijon (style mustard)
- 1/3 cup extra-virgin olive oil
- 1 Tbsp. fresh thyme (finely chopped OR 1 teaspoon dried)
- 1 Tbsp. fresh rosemary (finely chopped OR 1 teaspoon dried)
- 1 Tbsp. fresh parsley (finely chopped OR 1 teaspoon dried)
- 2 Tbsp. kosher salt
- 1 Tbsp. black pepper (freshly ground)
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Directions
- 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. For the Dijon Glaze: In a small bowl, whisk all of the ingredients to combine.
- 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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