Pork Chop and Cranberry Mostarda

Instructions

1
Cook Within: Bone-in pork chops have a tendency to curl or “cup” when pan-seared. To prevent this, use a sharp knife to slice very shallow cuts spaced 2” apart into the outer edge of fat on pork chops The key to getting a great sear on pork chops is to preheat the pan well and not move the chops during the first few minutes of Mostarda is an Italian condiment made of candied fruits and a touch of mustard. Traditional mostarda is typically served with boiled meats as part of a charcuterie plate.
2
Prepare the Ingredients: Peel and halve onion. Slice onion into thin strips. Peel sweet potato and cut into 1” dice. Trim and halve Brussels sprouts (quarter if larger than a ping pong ball). Rinse pork chops, pat dry, and season both sides with a pinch of salt and pepper.
3
Add mustard, cranberries, and brown sugar and: stir together until incorporated. Season with a pinch of salt and pepper. Remove to a bowl and set aside. Wipe pan clean and reserve.
4
Roast the Vegetables: Toss together Brussels sprouts, diced sweet potato, 1 Tbsp. olive oil, and a pinch of salt and pepper on and roast until vegetables are browned and fork tender, 15-20 minutes. While vegetables roast, make
5
Cook the Chops: Return pan used for mostarda to medium heat with 1 tsp. olive oil. Add pork chops and cook until until golden brown and chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.
6
Heat butter in a medium non-stick pan over: medium-high heat. When butter has melted, add onions and cook until they start to soften, 5-6
7
Plate the Dish: Place a pile of roasted vegetables in the middle of the plate. Lay a pork chop over the roasted vegetables and top with a serving of mostarda. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts the recipe before you start–we promise it will be time

Ingredients

Instructions