Brined Grilled Pork Chops with Cherry Mostarda
4-6 hrs brine + 30 min prep/cook | Serves 4
Ingredients:
Pork Chop Brine
- 4 pork chops
- 4 cups water
- 3 Tbsp kosher salt
- 2 tbsp brown sugar
- 2 garlic cloves, smashed
- 2 sprigs rosemary
- Peel of 1 lemon
Cherry Mostarda
- 2 cups fresh cherries, pitted
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp honey
- 1 tbsp red wine vinegar
- Salt to taste
Pork Rub (after brining)
- Olive oil
- Smoked paprika
- Black pepper
Steps for Brine
- Dissolve salt and sugar in water.
- Add garlic, rosemary, and lemon peel.
- Chill completely.
- Brine pork chops 4–6 hours.
- Pat dry before grilling.
Cherry Mostarda
- Chop cherries into quarters.
- Simmer everything for 10–15 minutes until thick and glossy with a soft texture.
- Mash with a masher or fork if a smoother texture is desired.
Pork Chops
- After patting dry from brine, add rub to pork.
- Grill until 140–145°F and rest.
- Serve topped with the Cherry Mostarda alongside your choice of a summer side dish.
Chef's Notes:
- Serve with grilled vegetables, mashed potatoes or rice
- Tarragon can be replaced with other herbs like dill, cilantro or parsley.
- For a gas grill, preheat to high and then turn down to medium for cooking.
Pairs best with Bloc Pinot Noir
The bright red fruit complements the cherries beautifully, while its balanced structure pairs effortlessly with the smoky grilled pork.
