Dijon and Herb-Crusted Pork Chops with Dried Fruit Mostarda Recipe | Yummly

Dijon and Herb-crusted Pork Chops With Dried Fruit Mostarda

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Dijon and Herb-crusted Pork Chops With Dried Fruit Mostarda

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  • 1 center cut pork loin roast (With 8 Ribs, Chine Bone Removed By Butcher)
  • 1 1/2 cups prosecco (White Wine, Or Apple Juice)
  • 1 1/2 cups sugar
  • 1/4 cup Dijon mustard
  • 1/4 cup yellow mustard seeds
  • 4 dried fig (Quartered)
  • 1/2 cup dried apricot (Quartered)
  • 1/2 cup dried cherry (Or Cranberries)
  • 1/2 cup raisins
  • 1/2 cup golden raisins (Or Additional Raisins)
  • 1 tsp. chili flakes
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh thyme (Finely Chopped Or 1 Teaspoon Dried)
  • 1 Tbsp. fresh rosemary (Finely Chopped Or 1 Teaspoon Dried)
  • 1 Tbsp. fresh parsley (Finely Chopped Or 1 Teaspoon Dried)
  • 2 Tbsp. kosher salt
  • 1 Tbsp. black pepper
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    1. Heat a medium saucepan over medium heat until it is hot. Pour in theprosecco (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.)
    2. In a small bowl, whisk all of the ingredients to combine.
    3. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with a wire cake rack.
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