During the VERY brief moment that wild Maine blueberries were available last month, I seized the opportunity to attempt as many recipes as possible! I can never resist a savory blueberry recipe so I needed to try Melissa Chaiken’s Seared Pork Chops with Wild Blueberry Mostarda from Downeast Magazine!
Mostarda is a sweet and spicy Italian condiment containing candied fruit and mustard. For her version, Melissa simmers wild blueberries, golden raisins, candied ginger, and shallots in a vinegary wine sauce, further flavoring it with both dry yellow mustard and Dijon.
This mostarda proved to be the perfect sweet and savory companion to the seared pork chop.
I also attempted to make the Johnnycakes featured in the article but failed spectacularly. I’ll have to try a different recipe for those!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: crystalized ginger
Pricey Ingredients: —
Hard-to-find: —
Recipe on DownEast.com.
