The flavor of mostarda is a complex mixture of sweet and sour, fruity and pungent. An intoxicating blend of sweet onion, brown sugar, spicy stone-ground mustard, and dried cranberries complements the smokiness of bone-in pork chops perfectly. Paired with hearty roasted vegetables, this dish is a satisfying blend of savory and sweet.
Peel and halve onion. Slice onion into thin strips. Peel sweet potato and cut into 1" dice. Trim and halve Brussels sprouts (quarter if larger than a ping pong ball). Rinse pork chops, pat dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Toss together Brussels sprouts, diced sweet potato, 1 Tbsp. olive oil, and a pinch of salt and pepper on prepared baking sheet. Spread into a single layer and roast until vegetables are browned and fork tender, 15-20 minutes. While vegetables roast, make mostarda.
Start the Mostarda
Heat butter in a medium non-stick pan over medium-high heat. When butter has melted, add onions and cook until they start to soften, 5-6 minutes.
Finish the Mostarda
Add mustard, cranberries, and brown sugar and stir together until incorporated. Season with a pinch of salt and pepper. Remove to a bowl and set aside. Wipe pan clean and reserve.
Cook the Chops
Return pan used for mostarda to medium heat with 1 tsp. olive oil. Add pork chops and cook until until golden brown and chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.
Plate the Dish
Place a pile of roasted vegetables in the middle of the plate. Lay a pork chop over the roasted vegetables and top with a serving of mostarda.