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.