Spiced Long-Bone Pork Chops with Apple Cider Mostarda
Don’t let the long bone intimidate you — this cut is actually more forgiving than others because the bone and fat insulate the meat and help keep it juicy. Here, dry rubbing the pork flavors the chop throughout (overnight is recommended, but even an hour will add something). The smoky grilled chops are generously topped with warm apple mostarda, a sweet-sour Italian condiment that generally takes days to make. This short-cut version is equally delicious, and serves as the perfect complement to the meat. Don’t have long-bone pork chops near you? Short bone or boneless work just as well!
prep time
15 mincook time
1 hrIngredients
Spice Rub
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon garlic powder
¼ teaspoon ground coriander
¼ teaspoon black pepper, plus more for seasoning
2 Niman Ranch long-bone pork chops (about 12 ounces each)
Mostarda
2 medium apples, such as Fuji, Gala or Granny Smith
1 lemon
2 tablespoons cider vinegar
¼ cup unsweetened dried cherries, or dried cranberries
2 tablespoons applejack, apple brandy or bourbon, or apple juice
2 teaspoons brown mustard seeds
2 teaspoons honey
2 tablespoons minced shallot
Kosher salt
Black pepper
2 tablespoons cold, unsalted butter, cubed
Vegetable oil, for brushing
Chopped fresh parsley, optional
Cooking Instructions
1. Rub the pork: Prepare a sheet pan fitted with a wire rack. In a small bowl, combine the smoked paprika, brown sugar, salt, garlic powder, coriander and pepper. Pat the pork dry with paper towels, then rub the spice blend all over the chops. Place on the chops on the prepared sheet pan and let sit for at least 1 hour, up to overnight. If longer than 30 minutes, wrap sheet pan in foil and refrigerate; remove from the refrigerator 1 hour before cooking.
2. Make mostarda: Meanwhile, in a small bowl, combine cherries and applejack, tossing until coated. Peel, core and dice apples into ¼- to ½-inch pieces. Using the vegetable peeler, remove a wide strip of peel from the lemon (avoiding the pith); halve the lemon. In a medium bowl (non-metal), combine apples, lemon peel, juice from half the lemon and the vinegar. Toss to combine.
3. Add mustard seeds to a dry, medium pan over medium-high heat. Toast the seeds until they start to pop, 1 to 2 minutes. Carefully add apples and accumulated liquid (it will sizzle when it hits the pan), soaked cherries, 1¼ cups water and honey. Bring to a simmer.
4. Stir in shallots and a pinch of salt and pepper. Reduce heat to a low simmer and cook, stirring occasionally, until the liquid is mostly absorbed and apples are tender, about 20 minutes. Check absorption after 15 minutes; if the pan seems dry, add up to ¼ cup more water. Turn off the heat and add cold butter, stirring until melted. Season mostarda with salt and pepper. Cover pan.
5. Arrange an oven rack in the middle position and heat to 400 degrees. Once it reaches temperature, heat a grill pan to medium-high heat and brush on a thin layer of oil. Add pork chops and grill for 4 minutes per side. Transfer to a sheet pan and place in the oven. Bake until the internal temperature of the pork reaches 137 degrees, 3 to 5 minutes; rest for 5 minutes (the temperature will climb to 145).
6. While pork is resting, gently heat mostarda, if necessary. Place chops on plates, spoon mostarda on top, and sprinkle with parsley, if desired. Serve any remaining lemon wedges alongside for squeezing over the dish.
For a grill: Set up the grill for indirect heat (about 400 degrees). Once hot, brush the grates lighty with oil, then place the chops on the hot side. Grill for 4 minutes per side, with the lid closed. Transfer the chops to the cooler side of the grill, and close lid. Grill until the internal temperature of the pork reaches 137 degrees, 3 to 5 minutes; rest for 5 minutes (the temperature will climb to 145).