Directions

1. 1

   In a medium bowl, whisk together the chopped shallot, red wine vinegar, whole grain mustard, granulated sugar, and Dijon mustard until combined. While whisking constantly, slowly drizzle in the ½ cup of olive oil until the mixture becomes smooth and emulsified. Fold in the fresh oregano and season generously with kosher salt and freshly ground black pepper. Transfer the vinaigrette to a separate bowl and set aside.

2. 2

   Preheat your grill to medium-high heat. Lightly oil the grill grate to prevent sticking. Place the plum halves cut side down directly on the grill. Cook for about 2 minutes until the plums develop a dark char and release easily from the grate. Transfer the charred plums to a cutting board and allow them to cool for a few minutes.

3. 3

   Pat the pork chops dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Sprinkle the light brown sugar and smoked paprika evenly over the top of each chop. Place the chops on the preheated grill and cook, turning occasionally to ensure even browning, for 10 to 12 minutes total. The chops are ready when they develop a deep brown crust and an instant-read thermometer inserted near the bone registers 145°F. Transfer the cooked chops to a clean platter and tent loosely with foil to rest for 10 minutes.

4. 4

   While the pork chops rest, cut each cooled plum half into 2 or 3 wedges. Add the plum wedges to the reserved vinaigrette and gently toss until evenly coated. Taste the plum mostarda and adjust the seasoning with additional kosher salt and black pepper if needed.

5. 5

   To plate, place the arugula in a large bowl and add some of the plum mostarda with its vinaigrette. Toss gently until the greens are lightly coated. Divide the dressed arugula among serving plates. Top each plate with a rested pork chop and spoon additional plum mostarda and vinaigrette over the meat. Serve immediately while the chops are warm.