Best 2 Grilled Pork Chops And Plums Recipes

Succulent and juicy grilled pork chops and plums, a delectable combination that tantalizes your taste buds, await you in this culinary journey. Experience a burst of flavors with our carefully curated recipes that showcase the perfect harmony between the savory pork and the sweet, tangy plums. From simple marinades to tantalizing sauces, we have it all. Discover the secret to perfectly grilled pork chops that are tender on the inside and beautifully charred on the outside. Learn how to elevate your dish with a variety of sauces, including a sweet and tangy plum sauce, a savory barbecue sauce, and a creamy mushroom sauce. Elevate your grilling game with our expert tips and tricks, ensuring you achieve mouthwatering results every time. Indulge in the ultimate grilled pork chop and plum experience with our comprehensive guide.

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GRILLED PORK CHOPS AND PLUMS

Grilled Pork Chops and Plums image

Add grilled plums to a quick arugula salad to serve with grilled pork chops.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 bone-in pork chops (about 3 pounds total)
Kosher salt and freshly ground black pepper
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for oiling the grill grates
2 plums, halved and pitted
4 cups lightly packed baby arugula
1/3 cup fresh flat-leaf parsley
Juice of 1/2 lemon

Steps:

Prepare a grill for medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the pork chops until lightly charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes more. Transfer the pork chops to a cutting board to rest for about 5 minutes.
Meanwhile, toss the plums with 2 teaspoons of the oil and sprinkle with salt and pepper. Grill, flipping once, until softened with grill marks, about 2 minutes per side. Cut into wedges.
Toss the arugula and parsley with the lemon juice and remaining 1 tablespoon oil and season with salt and pepper. Divide among 4 plates and top with the plum wedges. Serve with the pork chops.

GRILLED PORK CHOPS WITH PLUMS, HALLOUMI, AND LEMON

Grilled Pork Chops with Plums, Halloumi, and Lemon image

If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates will keep the cheese from sticking. And keep a close eye on the plums as they cook; you want them to be soft and just slightly jammy, not mushy.

Provided by Claire Saffitz

Categories Bon Appétit Dinner Plum Pork Chop Pork Oregano Cheese

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 Tbsp. extra-virgin olive oil, divided, plus more
1 tsp. honey
4 bone-in pork rib chops (about 1" thick), patted dry
Kosher salt, freshly ground pepper
4 ripe medium red or black plums (about 1 lb.), halved
1 lemon, halved, seeds removed
8 oz. Halloumi cheese, sliced into 1/2"-thick planks
2 Tbsp. torn oregano leaves
Aleppo-style pepper or crushed red pepper flakes (for serving)

Steps:

Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.
Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.
Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about 1/2" from the bone) registers 130°F, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes.
Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.
Cut pork away from bone and slice 1/2" thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.

Tips:

Select the right pork chops: Choose pork chops that are at least 1-inch thick and have a good amount of marbling. This will help them stay juicy and flavorful during grilling.
Brine the pork chops: Brining the pork chops in a mixture of water, salt, and sugar for at least 30 minutes will help tenderize them and enhance their flavor.
Use a flavorful marinade: Marinating the pork chops in a mixture of herbs, spices, and oil for at least 2 hours will add even more flavor to them.
Grill the pork chops over medium-high heat: This will help them cook quickly and evenly without overcooking them.
Use a meat thermometer: To ensure that the pork chops are cooked to the desired doneness, use a meat thermometer to check their internal temperature. Pork chops are considered safe to eat when they reach an internal temperature of 145°F (63°C).
Let the pork chops rest: After grilling, let the pork chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.

Conclusion:

Grilled pork chops and plums are a delicious and easy-to-make dish that is perfect for a summer cookout. The pork chops are juicy and flavorful, while the plums add a sweet and tart flavor that complements the pork perfectly. This dish is also a good source of protein and vitamins, making it a healthy choice for your next meal.