Pork Chops with Curried Plum Glaze and Grilled Plums | Midwest Living

Pork Chops with Curried Plum Glaze and Grilled Plums

Pork Chops with Curried Plum Glaze and Grilled Plums

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  • Makes: 4 servings
  • Hands On 30 mins
  • Total Time 42 mins

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This fruity spin on barbecued pork chops is special enough for company but ready in less than 45 minutes. For a complete meal, pair the recipe with a rice salad or simple steamed green beans or broccoli.


  • 5 ripe but firm red plums, divided
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, smashed
  • 1 tablespoon chopped fresh ginger
  • 1/4 cup fresh lime juice
  • 1/4 cup orange marmalade
  • 3 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 teaspoon curry powder
  • 4 1 - inches bone-in pork rib chops
  • Salt and ground black pepper
  • Lime wedges


  1. Pit and coarsely chop two plums. In a small saucepan, cook onion in 1 tablespoon hot oil over medium-high heat for about 4 minutes or until starting to soften, stirring occasionally. Add garlic; cook and stir for 2 minutes. Add chopped plums, ginger, lime juice, marmalade, soy sauce, ketchup and curry powder. Bring to a simmer and cook, uncovered, for about 5 minutes or until onions and plums are tender, stirring occasionally. Remove from heat.
  2. When mixture is cool enough to work with, transfer to a blender. Cover and blend until smooth. Return to saucepan and continue cooking, uncovered, for 10 to 15 minutes or until thickened to glaze consistency and reduced to about 1 cup, stirring occasionally.* Set aside half of the glaze to serve as sauce.
  3. Halve and pit remaining plums. Brush cut side of plums and both sides of pork chops with remaining 1 tablespoon oil. Season pork to taste with salt and pepper. For a gas or charcoal grill, place chops on the grill rack directly over medium heat. Cover and grill chops 4 minutes. Add plums to grill, cut side down, and brush chops and plums with glaze. Cover and grill another 6 to 9 minutes or until plums are tender and lightly browned and chops are slightly pink inside and juices run clear (145 degrees ), turning once or twice (plums may be finished first).
  4. Serve pork with grilled plums, reserved glaze and lime wedges.


  • *Glaze can be made up to a week ahead and kept covered in refrigerator. Warm to room temperature before using.

Nutrition Facts

(Pork Chops with Curried Plum Glaze and Grilled Plums)

Servings Per Recipe 4, calcium (mg) 65, vit. A (IU) 361, iron (mg) 1, vit. C (mg) 21, Fat, total (g) 19, Thiamin (mg) 0, chol. (mg) 64, Riboflavin (mg) 0, sat. fat (g) 3, Niacin (mg) 7, carb. (g) 32, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 7, Folate (µg) 16, Polyunsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, fiber (g) 3, sodium (mg) 1019, sugar (g) 23, Potassium (mg) 607, pro. (g) 25, cal. (kcal) 388

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