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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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°), turning once or twice (plums may be finished first).

  • 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

388 calories; 19 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 64 mg cholesterol; 1019 mg sodium. 607 mg potassium; 32 g carbohydrates; 3 g fiber; 23 g sugar; 25 g protein; 0 g trans fatty acid; 361 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 65 mg calcium; 1 mg iron;