10 min
30 min
4 pers
Ingredients
- 3 yellow peaches firm but ripe (about 1 ½ cup diced)
- 1 shallot minced
- 1/2 cup Arlotta's Premium Peach Balsamic
- 1 Tbsp grainy mustard
- 2 tsp Dijon: try our black truffle mustard!
- Pinch of salt
- 4 boneless pork chops
- 4 Tbsp Arlotta's Basil Olive Oil
- Salt and pepper to taste
Directions
Step 1
Peel and dice the peaches, discarding the pit.
Step 2
Heat 2 tbsp of the basil oil in a medium saucepan over medium-high heat. Add the shallots and sauté until soft; about 2 to 3 minutes. Reduce to medium-low and add the balsamic; bring to a simmer. Add the mustards and a pinch of salt, stir and then add the peaches. Bring the mixture to a simmer, stirring occasionally, until the liquid has just about evaporated and the mixture has thickened, about 15 to 18 minutes. Remove from heat and set aside
Step 3
Preheat grill to a high heat. Rub the pork with the basil oil and season both sides with salt and pepper. Grill the pork for about 3 to 5 minutes a side, depending on thickness of the chops you may need more time, flipping once. They’re cooked through when an internal thermometer reads 145°F.
Step 4
To serve, arrange pork on a serving platter and spoon the mostarda on top. Serve remaining mostarda on the side.
