Grilled Pork Chops with Plums

These thin cut chops grill up in a flash, and the brown sugar in the rub aids in browning!
(serves 4)

2 T. EVOO
1 T. freshly squeezed* lemon juice
4 plums, halved and pitted
2 T. packed brown sugar
1&1/2 t. ground coriander
1/2 t. ground ginger
Kosher* salt and freshly* ground pepper
4 (6 oz.) bone-in pork rib or center-cut, 1/2" thick, trimmed
3 oz. (3 cups) baby arugula, stems removed*

Whisk oil and lemon juice together in a med. bowl: set aside dressing. Rub cut sides of plums with 1 T. sugar. Combine coriander, ginger, 1 t. salt, and 1/4 t. pepper, and remaining 1 T. sugar in a small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture. Press down with your fingers to adhere*. Cook pork over a hot fire until browned and meat registers 140 degrees, 2-3 min. per side. Transfer to a platter, tent with foil, and let rest for 10 min. Cook plums over hot fire until caramelized and tender, about 3 min. per side. Add plums and arugula to bowl with dressing, and toss to combine. Transfer to platter with pork and serve.

"Travel on the backroads."

Love,

Machete Milletti