Favorite things | Maple glazed pork + peach kabobs with peach mostarda
I love to cook. Before I took up photography, it was actually one of my very favorite creative outlets. Cooking well is one of the few things I treasure having learned from my mom, and there's little I love more than leisurely making something from scratch on a weekend. Often these days, though, Kian and I settle for dinners of takeout tacos picked up on the way home, or don't manage to have dinner together at all.
So when we do have dinner together, sometimes I like to make it special. One of my very favorite new recipes comes from when Kian and I tried Plated. Kian made the original Plated dinner, but I've made versions of it repeatedly since (each time a little different, since I lost the original recipe card).
Grilled pork and peach skewers with peach mostarda and maple glaze SOUNDS and TASTES fancy and difficult, but it's surprisingly do-able, even on a summer weeknight! Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup. You can buy it commercially, but the recipe is super-easy to make at home, and takes about 8 minutes.
I love the unexpected combination of the mustard, the caramelized char of the pork and onions, the peach, and the maple. Served over arugula, it's pretty much the perfect hearty salad, no dressing needed or wanted.
Maple glazed pork + peach kabobs with peach mostarda
- 2 boneless pork chops
- 3 peaches
- 1 shallot
- Handful of fresh basil (Dried will substitute in a pinch - like when your grocery store in inexplicably out of the fresh stuff)
- 1 medium-to-large red onion
- 1/2 TB butter
- 2 TSP dried mustard
- 2 TB mustard seed, or whole dijon mustard
- 1/3 C white wine (drink the rest with dinner!)
- 2 TSP white wine vinegar
- 1 TSP white sugar or agave
- Maple syrup
- 4-8 skewers (wood or metal -- don't forget to soak wood ones in water before using!)
- Grill or grill pan (though a large frying pan has worked in a pinch)
Rinse the pork and cut it into 1 inch cubes. Rinse all produce. Dry the arugula and set it aside in the fridge. Halve the peaches, discarding pits. Cut 1 peach into 1/4 inch dice; cut the other peaches into 1/2 inch wedges. Peel the shallot and mince.
Roughly tear or chop the basil leaves, discarding stems. Peel the onion and quarter through root so that the piece stay together and can be easily skewered (sorry no prep photos -- see the cooked ones to understand what I mean), then cut each quarter crosswise into 1 inch pieces.
Working with one at a time, thread 1 cube pork, 1 slice peach and a few slices red onion, repeating, ending with 1 cube pork. Season with salt and pepper. (You may not need all the skewers or one might have a little bit extra of one ingredient.. just divide as evenly as you can.) PRO TIP: be sure to end each skewer with pork -- this will make your life MUCH easier and keep things from sliding off when cooking.
Heat butter in a medium pot over medium heat. When butter is foamy, add shallot and cook about 3 minutes, until soft. Add spices (dry mustard and mustard seed) and diced peach and cook until softening, 3-4 minutes.
Add white wine, white wine vinegar and sugar to pot with peaches. Increase heat to high and bring to boil, then reduce heat to medium and simmer until liquid is reduced and thickened, about 3-4 minutes. Remove pot from heat, stir in basil and set aside.
Heat grill or grill pan to medium-high. Brush grill with olive oil and when just smoking, add skewers and grill, brushing frequently with the maple syrup, until pork is cooked through and peaches and onion are tender about 3-5 minutes per side.
Taste mostarda and add salt and pepper if needed. Divide arugula evenly between plates and drizzle 1/2 TB olive oil over each. Season with pepper and top with skewers. Spoon over mostarda and serve!