WHOOOOOOO-DOGGIES!!!!! Have I got a hootenanny of a recipe for you today!
How could it not be, with seasonally fresh and delicious apricots melding with the mustardy goodness on the chops? I just ate this a few days ago, and my mouth is seriously watering in remembrance.
Any cut of pork will do for this, but be sure to adjust your cooking time accordingly. Tenderloin, boneless spareribs, shoulder steak, chops. All good. My favorite are the local, pastured bone-in loin chops I get from my friendly neighborhood ranchers. The pigs are finished on acorns and that fat is so amazing that even my non-Paleo mother-in-law, who always orders the fish or chicken breast, wanted more fat. So you know. You might want to make sure there’s seconds available.
4 pork chops (or 2 tenderloins, etc.)
sea salt and fresh ground pepper, to taste
1/2 cup of good mustard (I like Eden brand’s brown mustard)
3/4 lb. fresh apricots (about 6), stone removed and fruit diced
1 shallot or 1/4 sweet onion, diced small
1/4 cup basil, shredded fine
3 Tbsp. raspberry vinegar (or other light, mild vinegar)
1/4 cup olive oil (use a good one)
1 tsp. ground cardamom (optional, if you have it on hand put it in there)
2) Meanwhile, add rest of ingredients to a medium bowl (apricots through cardamom). Stir to combine and add S&P to taste.
3) Grill chops over medium-high heat for about 5-6 minutes on each side, flipping when good grillmarks appear and meat releases easily from the grate. If you have nice fatty cuts, be sure to keep an eye on them for flare-ups. Baste with any extra mustard from the plate as you flip.
4) Plate chops and top with relish. Ba-da-BING!
NOTE: The side dish this particular evening was simply grilled asparagus and mushrooms. After grilling, I chop them up and stir them together like a grilled salad.