Plump plums (or pluots) alongside tender pork chops highlights the power of marrying sweet and savory flavors. Our plum Port pork chops satisfy the cravings of the culinarily adventurous as well as those seeking comforting classics.

Grilled Herbed Pork Chops

Ingredients:

Overnight Marinade:

  • 2lbs bone-in pork chops
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 4 cloves garlic, diced
  • 1 small shallot, diced
  • 3 Tbsp. of Herbs de Provence
  • Salt and pepper to taste

Reduction:

  • 2 plums/pluots, quartered
  • 1 cup Port wine

Instructions:

Place all marinade ingredients in a plastic ziplock bag with pork chops, seal and toss to fully cover with marinade. Refrigerate pork chops overnight. Heat Port wine and plums in a small but deep saucepan on medium-high heat for 10 mins. Mash plums and then strain mixture, return strained liquid to saucepan and continue to cook down until sauce has reduced to ½ cup and has thickened slightly. Leave on low heat while grilling pork chops. Heat grill and cook pork chops until internal temperature has reached 145ᵒ F and chops are lightly browned. Pour reduction sauce over pork chops and serve with extra slices of plums if desired.

Serves 4.

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