grille double cut pork chops w/Rhubarb Mostarda

By foodiva

Ingredients

• For the Pork Chops:
• Rhubarb Mostarda
• 2/3 cup (5oz/155g) sugar
• 1/3 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
• 1 1/2 lb (750g) rhubarb, trimmed and cut into 1/2 inch (12-mm) chunks
• 1/2 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 1 1/2 inches (4cm) thick

Details

Servings 1
Adapted from thymefoodblog.com

Preparation

Step 1

Grilled Double-Cut Pork Chops with Rhubarb Mostarda - Thyme

Grilled Double-Cut Pork Chops with Rhubarb Mostarda

Over the 20 years that I have been married to this man, he has owned 3 cars. Each one of them has been taken care of with utmost tenderness and respect. I can honestly say, I have never known someone to work as hard as my husband. He takes care of his car as he takes care of his family, with pure devotion. Without fail, he is up early, off to work, day after day with seldom a complaint about his job.

Other than his love for beautiful cars, there are hardly any other material items that he desires. He did want an ice cream maker last year but I think he was just trying to come up with an idea for us.

One thing I can think of that makes him happy is a nice barbecue. Well, it’s indeed that barbecue time of year. I was so pleased with that flap steak soft taco dish the other day, I decided it was again time to open up my new cookbook

Not only are the pork chops a wonderful barbecue treat but paired with this incredibly deep red and fragrant side relish was a dish that I will no doubt make again and again. It was a 4 thumbs up for all of us.

Recently, I looked at my husband and I told him…it is time. It is time to make one of his wishes come true. My husband is a person with few materialistic possessions or desires for possessions. I probably make 99.9% of the purchasing decisions for our family and he is very content with that.

Grilled Double-Cut Pork Chop with Rhubarb Mostarda:

1 tablespoon peeled and minced fresh ginger (Snippets Note: buy the fresh stuff, not the powdered, it just makes such a big difference)

1 1/2 lb (750g) rhubarb, trimmed and cut into 1/2 inch (12-mm) chunks

4 double-cut pork chops, each about 1 lb (500g) and 1 1/2 inches (4cm) thick

To make the mostarda, 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 1/2 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 2 1/2 – 3 minutes. Move the chops after 1 minute if the fire flares up. Turn and cook until the chops are golden brown and crusty, 2 1/2 – 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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