Grilled pork chops with plums

Serves 4

INGREDIENTS

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

4 plums, halved and pitted

2 tablespoons packed brown sugar, divided

1½ teaspoons ground coriander

½ teaspoon table salt

½ teaspoon ground ginger

¼ teaspoon pepper

4 (6-ounce) bone-in pork ribs or center-cut chops, ½ inch thick, trimmed

3 ounces (3 cups) baby arugula

DIRECTIONS

1. Whisk oil and lemon juice together in medium bowl; set aside dressing.

2. Rub cut sides of plums with 1 tablespoon sugar.

3. Combine coriander, salt, ground ginger, pepper and remaining 1 tablespoon sugar in small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture.

4. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.

5. For a gas grill: Turn all burners to high; cover and heat grill until hot, about 15 minutes. Leave all burners on high.

6. Clean and oil cooking grate. Grill pork until browned and meat registers 140-145 degrees, 2-3 minutes per side. Transfer to serving platter, tent with aluminum foil and let rest 10 minutes. Meanwhile, grill plums until caramelized and tender, about 3 minutes per side.

7. Add plums and arugula to bowl with dressing and toss to combine. Transfer to serving platter with pork.

Source: “The Outdoor Cook” (America’s Test Kitchen)