Grilled Pork Chops with Plums
By America's Test KitchenPublished on April 19, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 4 plums, halved and pitted2 tablespoons packed brown sugar 1 ½ teaspoons ground coriander ½ teaspoon ground ginger Salt and pepper 4 (6-ounce) bone-in pork rib or center-cut chops, ½ inch thick, trimmed3 ounces (3 cups) baby arugula
Before You Begin
Peaches can be substituted for the plums, if desired.
Instructions
- Whisk oil and lemon juice together in medium bowl; set aside dressing. Rub cut sides of plums with 1 tablespoon sugar. Combine coriander, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and remaining 1 tablespoon sugar in small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture.
- Cook pork over hot fire until browned and meat registers 140 degrees, 2 to 3 minutes per side. Transfer to platter, tent with foil, and let rest for 10 minutes. Cook plums over hot fire until caramelized and tender, about 3 minutes per side.
- Add plums and arugula to bowl with dressing and toss to combine. Transfer to platter with pork and serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
4 plums, halved and pitted
2 tablespoons packed brown sugar
1 ½ teaspoons ground coriander
½ teaspoon ground ginger
Salt and pepper
4 (6-ounce) bone-in pork rib or center-cut chops, ½ inch thick, trimmed
3 ounces (3 cups) baby arugula
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
4 plums, halved and pitted
2 tablespoons packed brown sugar
1 ½ teaspoons ground coriander
½ teaspoon ground ginger
Salt and pepper
4 (6-ounce) bone-in pork rib or center-cut chops, ½ inch thick, trimmed
3 ounces (3 cups) baby arugula
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
4 plums, halved and pitted
2 tablespoons packed brown sugar
1 ½ teaspoons ground coriander
½ teaspoon ground ginger
Salt and pepper
4 (6-ounce) bone-in pork rib or center-cut chops, ½ inch thick, trimmed
3 ounces (3 cups) baby arugula
Why This Recipe Works
Thin-cut chops grill up in a flash, and the brown sugar in the rub aids in browning.
Before You Begin
Peaches can be substituted for the plums, if desired.
Instructions
- Whisk oil and lemon juice together in medium bowl; set aside dressing. Rub cut sides of plums with 1 tablespoon sugar. Combine coriander, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and remaining 1 tablespoon sugar in small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture.
- Cook pork over hot fire until browned and meat registers 140 degrees, 2 to 3 minutes per side. Transfer to platter, tent with foil, and let rest for 10 minutes. Cook plums over hot fire until caramelized and tender, about 3 minutes per side.
- Add plums and arugula to bowl with dressing and toss to combine. Transfer to platter with pork and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments