Chef Matt Abdoo | Dijon and Herb-Roasted Pork Chops

Ask for a whole pork rack or whole bone-in pork roast at the grocery store or butcher.

Remove the feather bones and chine bones from the pork roast to easily cut double chops.

Tie the double chops with butchers twine to keep their shape during cooking.

Prepare a Dijon herb olive oil mixture with Dijon mustard, extra virgin olive oil, fresh chopped parsley, fresh chopped rosemary, fresh chopped thyme, kosher salt, and ground black pepper.

Slather the pork chops in the Dijon herb marinade.

Transfer the pork chops to a baker's rack.

Place the pork chops in an oven set at 425 degrees Fahrenheit.

Cook the pork chops for around 25 minutes until the internal temperature reaches 145 degrees Fahrenheit using an instant-read thermometer.

Remove the pork chops from the oven and let them rest for 3 minutes before serving.

Prepare a dried fruit mostarda with dried figs, dried apricots, dried cherries, dried golden raisins, apple pectin, sugar, yellow mustard seeds, apple cider vinegar, chili flake, Dijon mustard, and Prosecco (or substitute with apple juice or water).

After the 3-minute rest, cut the pork chops in half through the bone to expose the eye of the meat.

Top the pork chop with a dollop of the mostarda.

Equipment Needed

Spice Level:

Allergens