Plum Pork Chops Recipe

Brine Preparation

In a large bowl, combine water, salt, black peppercorns, garlic cloves, and thyme. Stir until salt is dissolved.

Brining

Submerge the pork chops in the brine solution. Cover and refrigerate for at least 4 hours, preferably overnight.

Cook the Plums

In a saucepan, combine diced plums, sugar, white wine vinegar, and Dijon mustard. Cook over medium heat until plums are soft and mixture thickens, about 10 minutes. Let cool.

Preheat Grill

Preheat your grill to medium-high heat.

Grill the Pork Chops

Remove pork chops from brine and pat dry. Grill for 6-7 minutes per side or until internal temperature reaches 145°F. Let rest before serving.

Prepare Plums

Toss halved plums with olive oil and salt. Grill for 2-3 minutes on each side until charred.

Sauté Spinach

In a skillet, heat olive oil over medium heat. Add spinach, season with salt and pepper, and sauté until wilted, about 3-4 minutes.

Add Pecans

Stir in chopped pecans and cook for an additional 2 minutes. Remove from heat.

Spice the Brie

Sprinkle cinnamon and nutmeg on the brie cheese. You can warm it slightly in the oven for a gooey texture if desired.

Roast First Time

Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until golden.

Roast Second Time

Remove from oven, toss, and return for another 15-20 minutes until crispy.

Plate the Dish

On a plate, serve grilled pork chop topped with plum mostarda, alongside grilled plums, sautéed spinach with pecans, spiced brie, and double roasted potatoes.