Andrew Rea Double-Cut Pork Chops with Peach Mostarda

Pork Chop
2 tbsp kosher salt
1 tbsp freshly ground black pepper
2 tbsp smoked paprika
1 tsp ground cumin
2 tsp garlic powder
2 tsp onion powder
1/2 tsp ground star anise
1/2 cup packed brown sugar
4 double-cut bone-in pork chops

Peach Mostarda
2 tbsp unsalted butter
5 peaches, peeled pitted and sliced
1/4 cup packed brown sugar
1 fire-roasted red pepper, rinsed and finely chopped
1 calabrian chili, thinly sliced
1/4 cup whole grain mustard
2 tbsp cider vinegar
1/8 tsp ground cloves
1/2 tsp ground ginger
Kosher salt and freshly-ground pepper

Pork Chops
Combine spice mixture and pack onto the exterior of the pork chops. Refrigerate, uncovered, overnight. Let stand at room temperature 1 hour before cooking.

Preheat grill with indirect cooking zone: on a gas grill, turn the burners on one side up to high, with the other side set to low. Ambient temp should be around 400F. Brush and oil grates.

Pat pork chops dry, drizzle with vegetable oil, and place on hot side of the grill, rotating 90 degrees after 2 minutes, and flipping after 3-4 minutes. Once the pork chops have good grill marks on both sides, transfer to hot side of the grill, and balance on the bone. Cover grill and maintain ambient temp of 350 until the thickest part of the pork reads 145F.

Peach Mostarda In a large sauté pan, place butter over medium heat until foaming. Add pears and brown sugar, and cook until soft and caramelized, 5-7 minutes. Add remaining ingredients, mix, and cook for an additional 10 minutes, until jammy. Season to taste with salt and pepper.

Serve with pork.