This dish was a total invention when I discovered several plums in the bag I had taken home were a little bruised. Grill them I thought! I cut a pork loin into 1/2 inch thick chops and rubbed them with a mix of cumin, onion powder, cinnamon, salt and pepper. At $1.89 a pound this week at Aldi’s, slicing pork loin into chops is the most economical way to get nice thick chops for a song. As a bonus, you get to slice them the thickness you like. The plums were grilled first, then tented while the pork cooked so they would release some of their delicious juices. The grilled plums were served alongside the pork and seasoned with orange zest and chopped mint. The whole dish was drizzled with some pomegranate molasses and served with a side of basmati rice and grilled asparagus. Don’t have promegranate molasses? Substitute a fruity balsamic vinegar. Don’t eat pork? Swap it for chicken. For a weeknight meal, this was a totally unexpectedly succulent dish featuring in-season plums. I hope you are running out this very minute to pick some plums up so you can make this dish yourself! It’s that good.
Grilled Pork Loin Chops with Grilled Plums
- 4 thick cut pork loin chops
- 6 plums, halved and pitted
- 1 tablespoon chopped mint or parsley
- 4 tablespoons pomegranate molasses
- 1 tablespoon orange zest
For the dry rub:
- 1 tablespoon of ground cumin
- 1 tablespoon of onion powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper, more to season the plums
Take the chops out of the refrigerator half an hour before ready to grill. Rub both sides with the spice mixture. Give the prepared plums a grind of the pepper mill. Grill the plums on an oiled medium high grill, cut side down first for about 2 minutes to get nice grill marks. Turn them over and grill for an additional 3-4 minutes until they are softened. Gently remove them to a waiting plate and tent with foil. The plums will sweat and release a lovely pink syrup which you will reserve.
While the plums are resting, grilll the pork chops on a medium high grill, about 4 minutes on each side. We like to “oven” finish them on the grill for the last couple of minutes by moving them to the rear of the grill and turning off that burner while leaving the front and middle burners on medium. We do a test cut to make sure the pork is well done.
Place the chops on a serving platter. Arrange the plums around the chops. Sprinkle the plums with the orange zest and the chopped mint. Drizzle the reserved plum syrup over the plums then drizzle the whole platter with the pomegranate molasses. Serve with a side of basmati and your choice of green vegetable.