These are especially good in the fall, using ripe, sweet, end-of-season fruit--the spice mixture really pops. You can make the recipe with peaches instead if you like.
Sunset OCTOBER 2011
1. Heat grill to high (450° to 550°). Sprinkle pork chops with salt and pepper. Cook coriander and mustard seeds in a medium saucepan in 1 tsp. oil over high heat until mustard seeds begin to pop, 1 minute. Remove from heat and stir in ginger, vinegar, and brown sugar; set aside.
2. Grill pork chops, turning once, until cooked medium, about 10 minutes total. Brush plums and onion with remaining 2 tsp. oil. Grill onion, turning once, until softened and slightly charred, 8 to 10 minutes. Grill plums, turning once, until grill marks appear, 3 minutes.
3. Transfer onion and plums to a cutting board and cut pieces in half. Toss in pan with reserved spice mixture and serve over pork chops.
Note: Nutritional analysis is per serving.
Go to full version of