Grilled Pork Chops with Fresh Plum Sauce Recipe

• 2 1/2 teaspoons kosher salt
• 1 teaspoon five-spice powder
• 1/2 teaspoon freshly ground black pepper
• 4 (1-inch-thick) bone-in pork loin chops
• 1 tablespoon olive oil
• 2 tablespoons olive oil
• 1/4 cup small-dice shallot (from about 1 medium shallot)
• 2 tablespoons finely chopped peeled ginger (from about 1 2-inch piece)
• 2 medium garlic cloves, finely chopped
• 1 pound plums (about 3 to 4 medium plums), pitted and cut into 1-inch pieces
• 1/4 cup honey
• 1 tablespoon soy sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper

1. Mix the salt, five-spice, and pepper in a small bowl and set aside.
2. Pat the pork chops dry with paper towels and place them on a large plate or baking sheet.
3. Rub all over with the oil, then rub all over with the spice mixture.
4. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
5. Meanwhile, make the plum sauce.
6. Heat the oil in a medium saucepan over medium heat until shimmering.
7. Add the shallot, ginger, and garlic and cook, stirring occasionally, until softened, about 3 minutes.
8. Add the remaining ingredients, stir to combine, and bring to a simmer.
9. Reduce the heat to low and continue to simmer, stirring occasionally, until the plums are completely softened and falling apart, about 5 minutes.
10. Transfer the mixture to a blender.
11. Remove the small cap from the lid (the pour lid) and cover the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off), then blend until smooth.
12. Transfer to a serving bowl and set aside.
13. Heat an outdoor grill to medium (about 350 degrees F to 450 degrees F).
14. If the pork chops have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling.
15. Place the pork chops on the grill, close it, and cook until grill marks appear on the bottom, about 9 minutes.
16. Flip the pork chops, close the grill, and cook until theyre browned and an instant-read thermometer inserted next to the bone in the thickest pork chop registers 145 degrees F, about 6 to 10 minutes more.
17. Transfer the pork chops to a clean serving platter, tent loosely with foil, and let rest in a warm place for 5 minutes.
18. Serve with the plum sauce.

kosher salt, fivespice powder, freshly ground black pepper, olive oil, olive oil, shallot, peeled ginger, garlic, honey, soy sauce, kosher salt, sugar, freshly ground black pepper

Taken from www.chowhound.com/recipes/grilled-pork-chops-with-fresh-plum-sauce-30776 (may not work)