Dijon and Herb-Crusted Pork Chops with MostardaPORK FOODSERVICE
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- 1. For the Dried Fruit Mostarda: Heat a medium saucepan over medium heat until it is hot. Pour in the prosecco (it should hiss), bring to a boil, and cook for 2 minutes. Add the sugar, Dijon mustard, and mustard seeds and whisk well to combine. Stir in figs, apricots, cherries, seedless and golden raisins, and chili flakes. Bring to a boil and reduce heat to medium-low. Simmer, stirring occasionally, until the liquid is reduced by about half, 12 to 15 minutes. Remove from the heat and stir in the vinegar. Transfer to a medium bowl and let cool to room temperature. (The mostarda can be covered and refrigerated for up to 1 month. Bring to room temperature before serving.) Yields 3 cups
- 2. For the Dijon Glaze: In a small bowl, whisk all of the ingredients to combine.
- 3. For the Pork: Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with a wire cake rack.