Apple Mostarda Pork Porterhouse

pork chop with apple mostarda

Pork chops don't have to be dry! By brining the pork chop the night before, it will always be delicious and juicy.

Sides for this dish include a simple lemon farro, and a apple mostarda, a northern Italian condiment, similar to a chutney.

Ingredients

For the pork:

For the Apple Mostarda:

For the farro

Directions

Pork:

  1. The night before, gather a pot with the water, salt, peppercorns, smashed garlic, and herbs. Bring to a boil.
  2. Simmer for 15 minutes. Transfer into a container with the 2 cups of ice water and mix brine into container. Place pork in brine. Cover and let chill overnight.

Apple Mostarda:

  1. Heat small sauce pot with white wine, salt, and mustard seeds on medium heat. Bring to a boil.
  2. Simmer for 30 minutes, or until mustard seeds are soft. The wine should have mostly evaporated at this point.
  3. Deglaze pot with apple brandy. Let alcohol cook off 1 to 2 minutes.
  4. Add apples and brown sugar. Cook mixture for 15 minutes until apples are tender, but not mushy.
  5. Add a splash of water if syrup is too thick. It should coat the back of a spoon. Finish with dijon mustard and lemon juice.

Farro:

  1. Heat pot on medium heat. Place garlic, shallots, and salt in pan with a drizzle of EVOO and cook until translucent. 2 minutes.
  2. Add farro and water. Bring to a boil.
  3. Cover pot and simmer for 30 minutes.
  4. Fluff farro with fork, and fold in EVOO, butter, lemon juice.

Porkchop and Plating:

  1. Heat pan on high heat. Pat pork chop dry. Re-season with salt and pepper.
  2. Coat pan with neutral oil. Sear pork chop, 4 minutes on each side. Cook until internal temperature reaches 135F. Set aside and rest 10 minutes.
  3. Place farro on the bottom of the plate.
  4. Add pork chop on top of farro, and spoon mostarda on top of the farro. Garnish with parsley and EVOO.
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