Marinated Pork Chops with Plum Chutney

Background: Our local market puts pork chops on special all the time, usually in a large “family pack”, and they are super cheap, so I grab a couple and freeze a lot for later. Many times, as I’m breaking them apart some look more like a steak than a chop (I call them “pork slabs) and are perfect in this dish. Making the chutney gives us a chance to use the plums off our two trees and add a nice robust sauce over top or just place them on top.

Ingredients:

Pork:
2 bone-in pork chops (approx. 1 lb. total)
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp onion powder
1 tsp chili powder
2 tsp dark brown sugar
1 tbsp cider vinegar
1 tbsp grapeseed oil

Chutney:
3-4 plums grilled and sliced
2 tbsp honey
1 jalapeno cored and chopped
½ cup port wine
2 tbsp butter
1 tbsp grape seed oil
½ cup vegetable stock
salt and pepper

Steps:

Mix the cayenne, smoked paprika, onion powder, chili powder, brown sugar, oil, and cider vinegar together then mix to combine. Cover the chops on both sides with the mixture and allow to rest for at least 30 minutes.
While the pork is resting cut the plums in half and place on grill flesh side down, heated to around 400F, and allow to cook for about 5 minutes. Turn them over and cook for another few minutes then remove from the heat.
Drop the chops onto the grill still at 400F and allow to cook about 3 minutes (for ¾ inch thick) then turn over and cook the other side for the same amount of time, making sure that internal temperature is above 145F. Remove from the grill and make the sauce while they rest.
In a saucepan combine the shallot, oil, and jalapeno and sweat for a couple minutes, then drop in the plums and port allow to cook off for a few minutes. Next add honey and stock, stir, bring to boil, then simmer and reduce by 25% till thickened, add butter near the end, salt, and pepper to taste.
Place the chops on top of whatever side is made (I like dirty rice with this) then spoon the chutney over everything and enjoy.