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.
4 bone-in pork chops (each about 8 oz. and 3/4 in. thick)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon coriander seeds, crushed
1/2 teaspoon mustard seeds
1 tablespoon vegetable oil, divided
1 tablespoon minced fresh ginger
1 tablespoon cider vinegar
2 tablespoons packed light brown sugar
1 pound firm-ripe plums, halved and pitted
1/2 sweet onion, cut crosswise into 1/4-in.-thick slices
How to Make It
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.
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.
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