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Grilled Pork Chops with Fresh Asian Plum Sauce

Makes 6 servings

Introduction

The secret to juicy grilled pork chops? Some folks like to brine the meat, but that is very problematic, as most markets sell pork that is already injected with a saline solution. Simply grill thick-cut chops the meat over medium, not searingly hot, heat, and you'll be fine. A savory-sweet fresh plum sauce rounds out the dish beautifully. As a side dish, offer a slaw made with nappa cabbage and a rice vinegar dressing.

Fresh Asian Plum Sauce

  • 2 teaspoons vegetable oil
  • 2 scallions, white and green parts, chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1 garlic clove, minced
  • 1 pound fresh plums, pitted and cut into 1/2-inch dice
  • 1/4 cup packed light brown sugar
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon five-spice powder
  • 1/8 teaspoon crushed hot red pepper

  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon freshly ground black pepper 4 center-cut, bone-in pork chops, cut about 1 inch thick

Directions

1. To make the plum sauce, heat the oil in a heavy-bottomed medium saucepan over medium heat. Add the scallions, ginger, and garlic and cook, stirring often, until the garlic is fragrant, about 2 minutes. Add the plums, brown sugar, vinegar, soy sauce, five-spice powder, and red pepper and bring to a simmer, stirring often. Reduce the heat to medium-low and cook, stirring occasionally, until the plums are tender and the juices are thickened, about 15 minutes. Transfer to a bowl and cool completely.

2. Mix the salt, garlic, onion, and five-spice powders, and pepper. Sprinkle all over the pork chops. Place on a plate, cover, and let stand at room temperature while building the fire.

3. Build a fire in an outdoor grill. For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals. For a gas grill, preheat the grill on High. Leave one side on High and turn the other side to Low. In both cases, you will have two areas for cooking, one hot and the other cooler.

4. Lightly oil the cooking grate. Place the pork chops over the hotter area of the grill and cover the grill. Grill until the undersides are seared with grill marks, about 3 minutes. Turn, cover, and sear the other sides, about 3 minutes more. Move the chops to the cooler area of the grill. Grill, covered, until the pork chops feel firm when pressed in the centers with a finger, 12 to 15 minutes. Transfer to a platter and serve with the plum sauce.

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