Marinated Pork Chops with Plum Chutney

Here’s a great way to elevate an affordable, frequently discounted cut of meat while incorporating grilled fresh fruit.

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 avocado oil

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

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 400 °F, 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 400 °F 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 145 °F. 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.