this shake n' bake style pork chop recipe that I started making a few months back (read: he sings "it's pork chop night" every time I make it), so when I saw this idea in the October issue of Sunset magazine, I just had to try it. The recipe calls for plums, but when I went to Whole Foods, they didn't have any. I opted for a fuyu persimmon - an absolutely delicious fall fruit.
Here's the recipe from Sunset. If you'd like, you can modify like I did and use a fuyu persimmon. Max and I shared one large pork chop.
4 bone-in pork chops (about 3/4"-thick)
1/2 tsp. each kosher salt and pepper
1 tsp. coriander seeds, crushed
1/2 tsp. mustard seeds
1 Tbsp. vegetable oil, divided
1 Tbsp. each minced fresh ginger and cider vinegar
2 Tbsp. packed light brown sugar *substitue with a few dashes of stevia
1 lb. firm-rip plums, halved and pitted
1/2 sweet onion, cut crosswise into 1/4" thick slices
Heat grill to high (450 to 550 degrees). Sprinkle pork chops with salt and pepper. Cook coriander and mustard seeds in a medium saucepan in 1 tsp. oil over high heat until mustard sees begin to pop, 1 minute. Remove from heat and stir in ginger, vinegar, and brown sugar (*substitute with a few dashes of stevia); set aside.