Grilled Harmony Hill Farm Pork Chop with Roasted Chidori Kale, Turnips, and Wild Persimmon Mostarda

By: Hannah Lee Leidy
Photo by Kieran Wagner

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4 servings

  • 4 bone-in pork chops
  • Olive oil, as needed
  • Salt and pepper
  • 1 pound leafy kale
  • 2 tablespoons butter
  • 2 bunches baby turnips (also called Tokyo turnips), washed well and quartered
  • Wild Persimmon Mostarda to garnish (recipe follows)
  • Wild Persimmon Mostarda*
  • 2 pounds wild persimmons, chopped
  • 1 pound sugar
  • 2 tablespoons dry mustard powder
  • 1 tablespoon whole yellow mustard seeds, lightly toasted
  1. Preheat oven to 400 degrees. Light a charcoal grill in plenty of time to create a good, even heat.
  2. Season pork chops with oil, salt, and pepper. Place chops on grill for 10 minutes on each side, or until desired temperature is reached.
  3. Note: Well-raised heritage-breed pork can and should be eaten medium-rare to medium.
  4. While chops are on grill, toss kale with a little olive oil, salt, and pepper. Lay kale on a baking sheet and place in oven for 5 minutes or until wilted and a little crispy.
  5. Heat a sauté pan over medium heat. Add butter and then add turnips and sauté for 4–5 minutes or until turnips are slightly tender but still have some crunch. Season and remove from heat.
  6. To serve, line a plate with roasted kale, top with sautéed turnips, and place chops on top. Serve with a bowl of Wild Persimmon Mostarda.

Wild Persimmon Mostarda*

  1. Place fruit and sugar in small saucepot. Bring to a simmer over low heat until sugar is dissolved.
  2. Once sugar is dissolved, purée fruit in food processor and return to pot. Continue to cook over low heat until it reaches the consistency of a thick jelly.
  3. Place 2 tablespoons water in small bowl.
  4. Whisk in mustard powder to make a smooth paste. Add half the mustard paste and the mustard seed to fruit mixture. Taste for spiciness and add remaining mustard if spicier flavor is desired.

*Any fruit can be used to make this mostarda. It is simply a fruit jam with the addition of mustard. Depending on the fruit, a small amount of pectin
may be needed for proper consistency.

  • from Chef Dylan Fultineer of Rappahannock, Richmond, VA

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