When I’m grilling, I’m chilling, so any recipe that prohibits me from carrying on a conversation while making it is out. These grilled pork chops keep things simple: Pop your seasoned plums onto the grill just before you add the meat. Then once everything is good and charred, toss the plums in a zingy dressing inspired by the flavors of mostarda, a sharp, heavy-hitting Italian condiment of candied fruit and dry mustard (here we use whole grain and Dijon mustard, red wine vinegar, and shallots). For the most defined lines on your fruit, get your grill roaring hot and don’t move the plums around much. —Tiana Gee
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Ingredients
2–4 servings
1
medium shallot, finely chopped
¼
cup red wine vinegar
2
Tbsp. whole grain mustard
1
Tbsp. plus 1 tsp. granulated sugar
2
tsp. Dijon mustard
½
cup extra-virgin olive oil, plus more for grill
2
tsp. finely chopped oregano
Kosher salt, freshly ground pepper
4
large plums, halved, pitted
2
1”-thick bone-in pork rib chops
2
tsp. light brown sugar
½
tsp. smoked paprika
4
oz. mature arugula, tough stems removed (about 4 cups)
Preparation
Step 1
Whisk together shallot, vinegar, whole grain mustard, granulated sugar, and Dijon mustard in a medium bowl. Gradually stream in ½ cup oil, whisking vigorously until emulsified. Whisk in oregano and season with salt and pepper. Set vinaigrette aside.
Step 2
Prepare a grill for medium-high heat; oil grate. Grill plums, cut side down, until charred and fruit releases easily from grill, about 2 minutes. Transfer to a cutting board and let cool.
Step 3
Season pork chops all over with salt and pepper and sprinkle with brown sugar and paprika. Grill, turning occasionally, until deeply browned and an instant-read thermometer inserted near the bone registers 140° (internal temperature should climb to 145° as chops rest), 10–12 minutes. Transfer to a platter and let rest 10 minutes.
Step 4
Meanwhile, cut plum halves into 2 or 3 wedges each and add to reserved vinaigrette; toss gently to coat. Season plum mostarda with salt and pepper.
Step 5
To serve, toss arugula with some plum mostarda in a large bowl to coat; transfer to plates. Spoon more plum mostarda over pork chops; serve chops with arugula salad alongside.
