Pork Chops and Mostarda

Brine and Pork Chops

• 1 c Brown sugar
• ½ c Sea salt
• 2 tbsp Apple cider vinegar
• 4 Bay leaves
• 4 Pork chops (12 oz)
• 3 tbsp Olive oil, divided
• 4 Jonagold apples, cored, halved and diced
• 1 head Mizuna or similar greens, washed and torn up
• ½ c Mostarda (recipe below)

Mostarda

• 1 tbsp Butter
• ½ Shallot, minced
• 1 clove Garlic, peeled and sliced
• ½ c White wine
• 2 tbsp Sherry
• ¼ c Mustard seeds
• ⅛ tsp Cayenne pepper
• ½ c Sugar
• 3 Apples, peeled, cored and diced
• ½ c Fresh or frozen cranberries

Brine and Pork Chops

In a 4-quart pot, combine the brown sugar, salt, vinegar, bay leaves and 1 quart of water. Bring to a boil, reduce heat to low and cook for 1 hour. Let cool completely.

Add the pork chops to the brine and brine for a maximum of 1-3 hours.

When ready to cook, remove the pork chops, pat dry and coat with 2 tbsp of olive oil.

Heat a charcoal or gas grill or an indoor grooved grill to medium heat.

Coat the apples with the remaining 1 tbsp of olive oil and grill on the cut side for 5 minutes. Turn and grill another 5 to 10 minutes. They should be firm, not mushy.

Grill the chops 6 to 8 minutes per side for medium.

Toss the greens with ¼ tsp fine sea salt and a drizzle of olive oil.

Mix the apples and mostarda. Slice the chops, place on a platter and serve with the apple mixture spread on top and with a sprinkle of greens.

Mostarda

In a saucepan, add the butter, shallot and garlic and cook gently over a low heat for 5 minutes. Add the wine, sherry and mustard seeds. Simmer the sauce for 10 minutes. Add the cayenne and sugar and cook another 5 minutes. Add the apples and cranberries and cook, covered, for 40 minutes, until the mixture thickens to a cranberry sauce–like consistency.