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.

Kate Washington
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

522 calories; calories from fat 60%; protein 29g; fat 35g; saturated fat 12g; carbohydrates 23g; fiber 2.2g; sodium 283mg; cholesterol 107mg.
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