Peaches are definitely one of the best things about summer and right now they are everywhere. And you know what makes them even better? A little kiss from some live fire, that’s what!
Grilling fruit enhances the natural sweetness and flavors by cooking out some of the moisture and caramelizing the natural fruit sugars. That condensation of flavors makes grilled fruit perfect for this mostarda recipe.
If you have never heard of mostarda, your life is about to change as it’s one of the best condiments for grilled meats that there is. Even though the word would have you believe that it is Italian for mustard, it is not. It is most like a sweet, yet acidic, spicy, jammy chutney that traditionally is made with preserved fruit and mustard essential oil. Those characteristics make it a perfect compliment for richer cuts of meats and it is also perfect for a charcuterie and cheese board.
I am serving it here with a nice thick and simply seasoned pork chop to showcase the Grilled Peach Mostarda. All you really need to go with it are some field greens with a red wine vinagrette and a great glass of wine or beer!
- 4 pork rib or loin chops, bone-in
- Kosher salt, freshly ground black pepper, and granulated garlic, for seasoning
- 3 yellow peaches, barely ripe
- 2 tablespoons neutral oil
- 1 shallot, minced
- 1 clove garlic, minced
- ½ cup red wine vinegar
- 1 tablespoon coarse-grain mustard
- 2 teaspoon Dijon mustard
- ¼ cup honey
- ¼ teaspoon salt
- Season pork chops and set aside on the counter while you make the mostarda.
- Set up grill for direct heat cooking over medium heat. Cut each peach into quarters and remove the pits. Rub peach quarters with 1 tablespoon of the oil and grill on each side for a couple minutes until marked. Remove from the grill and cut into ½-inch dice. You should have about 1-1/2 cups of diced peaches.
- Heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the shallots and garlic and sauté until soft; about 3 to 5 minutes. Add the vinegar and bring to a simmer. Stir in the mustards and the honey to combine and then stir in the peaches. Return to simmer and stir occasionally until the liquid has just about evaporated and the mixture has a chutney like consistency; about 15 minutes. Remove from heat and season with salt.
- Preheat grill for direct heat grilling with two zones: high heat and medium heat. Brush and oil the grates before cooking.
- Place chops on the high heat side for two minutes to sear the meat, flip and sear the other side for two minutes. Move chops to the medium heat; rotate 90 degrees for crosshatch marks. Reduce the high heat to medium in preparation for cooking the figs. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140°F for medium (medium is 145°F; the temperature will rise another 5°F with carryover heat). Allow the chops to rest 5 to 10 minutes before serving with warm or room temperature Grilled Peach Mostarda.
Cheers and Happy Grilling!