Grilled Pork Chops with Fresh Plum Chutney
Photo: Ava Brackett; Styling: Nissa Quanstrom
Indian spices play up the sour kick from the plum skins, and both are fantastic with pork’s natural sweetness.
How to Make It
Step 1
1
Chop half the plums. Put halved and chopped plums, the chile, and green onions in a deep medium bowl; set aside. Microwave vinegar and 2 tbsp. sugar until steaming, about 30 seconds, then stir until sugar dissolves. Put ginger, mustard seeds, cumin seeds, bay leaf, crushed coriander, and 1 tsp. each salt and pepper in a small bowl.
Step 2
2
Heat 2 tbsp. oil in a small frying pan over medium-high heat until shimmering. Add ginger mixture and cook, stirring, until mustard seeds start to pop, 15 to 30 seconds. Remove from heat and stir until cumin seeds are a shade darker, 1 to 2 minutes. Add vinegar-sugar mixture. Stir into plum mixture and let chutney stand at least 1 hour and up to 3 hours, stirring occasionally.
Step 3
3
Meanwhile, heat a grill to medium (350° to 450°). Combine remaining 1 tsp. each salt and pepper, the ground coriander, and lemon zest in a bowl. About 20 minutes before serving, rub pork chops with remaining 1 1/2 tbsp. oil, then with coriander mixture. Taste chutney and add more sugar if you like.
Step 4
4
Grill meat covered, turning over once, until barely pink in center, 12 to 15 minutes. Transfer to a platter. Stir cilantro into chutney. Set pork chops on plates and spoon chutney and juices on top.
Step 5
5
*Crush seeds with a mortar and pestle, or seal in a plastic bag and hit with a rolling pin.
Ingredients
1 pound small firm-ripe red-purple plums such as Santa Rosa, halved and pitted
1 serrano chile, thinly sliced
1/3 cup sliced green onions
2 tablespoons cider vinegar
2 to 3 tbsp. dark brown sugar
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/2 teaspoon cumin seeds
1 dried bay leaf
1 teaspoon crushed coriander seeds*
About 2 tsp. kosher salt, divided
2 teaspoons pepper, divided
3 1/2 tablespoons olive oil, divided
1 tablespoon ground coriander
Zest of 2 lemons
4 pork loin rib chops (also called center-cut chops; 1 1/4 lbs. total)
3 tablespoons coarsely chopped cilantro
Directions
Step 1
1
Chop half the plums. Put halved and chopped plums, the chile, and green onions in a deep medium bowl; set aside. Microwave vinegar and 2 tbsp. sugar until steaming, about 30 seconds, then stir until sugar dissolves. Put ginger, mustard seeds, cumin seeds, bay leaf, crushed coriander, and 1 tsp. each salt and pepper in a small bowl.
Step 2
2
Heat 2 tbsp. oil in a small frying pan over medium-high heat until shimmering. Add ginger mixture and cook, stirring, until mustard seeds start to pop, 15 to 30 seconds. Remove from heat and stir until cumin seeds are a shade darker, 1 to 2 minutes. Add vinegar-sugar mixture. Stir into plum mixture and let chutney stand at least 1 hour and up to 3 hours, stirring occasionally.
Step 3
3
Meanwhile, heat a grill to medium (350° to 450°). Combine remaining 1 tsp. each salt and pepper, the ground coriander, and lemon zest in a bowl. About 20 minutes before serving, rub pork chops with remaining 1 1/2 tbsp. oil, then with coriander mixture. Taste chutney and add more sugar if you like.
Step 4
4
Grill meat covered, turning over once, until barely pink in center, 12 to 15 minutes. Transfer to a platter. Stir cilantro into chutney. Set pork chops on plates and spoon chutney and juices on top.
Step 5
5
*Crush seeds with a mortar and pestle, or seal in a plastic bag and hit with a rolling pin.
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