Grilled Pork Chops with Tangy Black Plum Sauce

You can make your 4th of July BBQ shine with these Grilled Pork Chops with Black Plum Sauce. The fresh plums look fabulous this time of year, and they're super cheap. I use them in this recipe to add a fresh burst of flavor to plum preserves. Grab a few plums, some juicy chops and let the festivities begin!

Grilled Pork Chops with Black Plum Sauce
I served the chops with sauteed broccoli rabe (saute in olive oil with thinly sliced cloves of garlic) and oven-roasted Yukon gold potatoes.

Cooking spray
2-3 black plums, pitted and thinly sliced (any variety of plum will work)
1/2 cup plum preserves or jam
1/2 cup water
2 tablespoons cider vinegar
1 tablespoon minced dried onion
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon coarsely ground black pepper
4 thick-cut pork chops with bone
Salt and freshly ground black pepper

Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
In a medium saucepan, combine the plums, plum preserves, water, vinegar, onion, garlic, ginger, and coarsley ground black pepper. Set the pan over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer until plums break down and mixture thickens. If mixture seems to be getting too thick, add a little water and continue to simmer.
Meanwhile, season the chops with salt and pepper (there is black pepper in the sauce, so be mindful) and then cook the chops on the hot grill for 3 to 5 minutes per side, or until medium (still pink in the center). Remove the chops from the grill and let rest 5 minutes.
Transfer the chops to a serving dish and top with plum sauce.

Serves 4