What’s in Season: Five Spice Pork Chops with Ginger Plum BBQ Sauce
What’s in Season?
Plums, peaches, and apricots are starting to appear at farmer’s markets and grocery stores. Peaches are undoubtedly one of my favorite stone fruits. Given that I grew up in the heart of Peach country in South Georgia, my affinity for them may as well be part of my DNA. While they did not grow peaches, my grandparents had a plum tree on their property. I remember standing with my sister and eating plum after plum straight off the tree, sticky juices running down our chins. Those sweet treats were the best plums I had ever tasted — and tasted since, but I am certain nostalgia and food memories are coming into play. Once we’d had our fill of fresh plums Meme would make jelly. She would stew the fruit until it was completely falling apart. She’d then strain the pulp overnight in a linen sack, and the juices would slowly drip into a wide, shallow enamelware bowl. Once the juice was collected, she would cook the mixture with sugar to make jelly. The results were crystal clear, garnet red, and glistening, perfect for a buttery buttermilk biscuit.
Plum BBQ Sauce
Making jams and jellies are a great way to utilize fresh, seasonal fruits. And, of course, desserts such as cobblers and crisps are delicious, too. However, don’t forget about savory uses for fresh stone fruits! One of my favorite ways to incorporate fruit into the meal is by making BBQ sauce. Fruity BBQ sauces are excellent, especially with pork.
This time of year, I grill out nearly every night. It’s nice to be outside and it keeps the heat out of the kitchen. One of my favorite dishes is Bourbon Grilled Pork Chops with Peach BBQ Sauce, but I think this Plum BBQ Sauce is going to give it some competition! The warm spices, the kick of subtle heat, and the punch of the vinegar are incredible.
As an added bonus for grilling recipes, please check out my column Cooking with Virginia in Southern Living. It’s all about zucchini with recipes for Grilled Zucchini with Mint, a spiralizer Zucchini “Noodle” Salad with Lady Peas and Feta, and Zucchini Rice Gratin. I’ve really been having a great time with that column and hope you like it, too. (PSST – feel free to post that on social and tag Southern Living to let them know.)
Lastly, here’s a Free Recipe Sampler from Basic to Brilliant, Y’all that includes my recipe for Mama’s BBQ Chicken, one of my favorite summer dishes. Please feel free to post and share.
Bon Appétit, Y’all!
Five Spice Pork Chops with Ginger Plum BBQ Sauce
For the sauce:
- 4 cloves
- 2 whole star anise pods
- 1 whole (3-4 inch) cinnamon stick
- 1/2 teaspoon whole black peppercorns
- 1 1/2 pounds plums , pitted and chopped
- 1 small onion , preferably Vidalia, chopped
- 2 inch chunk of fresh ginger , chopped
- 2 cloves garlic , peeled and chopped
- 2-4 Thai chili peppers , chopped
- 1 cup apple cider vinegar
- 1/2 cup Turbinado brown sugar
- 2 tablespoons soy sauce
For the pork chops:
- ¼ cup kosher salt
- 2 cups boiling water
- 3 cups ice cubes
- 4 center cut , bone-in pork chops, about 1-inch thick, well trimmed (2¾ to 3 pounds)
- 2 teaspoons Five Spice Powder
For the sauce:
Tie the cloves, star anise, cinnamon stick, and black peppercorns in cheesecloth. Set aside. Combine the plums, onion, ginger, garlic, chili peppers, apple cider vinegar, brown sugar, and soy sauce in a heavy-bottomed, non-reactive pot. Add the reserved spice sachet. Bring to a boil then reduce the heat to simmer. Cook, stirring occasionally, until the plums are falling apart and the mixture is quite soft, about 25 minutes. Remove the bundle of spices and remove from the heat. Purée the sauce with an immersion blender until completely smooth. Return the mixture to a boil, reduce to a simmer and cook until the sauce coats a spoon. Taste and adjust for seasoning with soy sauce and sugar.
For the chops:
Meanwhile, place the salt in a medium heatproof bowl. Pour over the 2 cups boiling water and stir to dissolve. Add the ice cubes and stir to cool. Add the pork chops, cover the bowl with plastic wrap, and refrigerate to marinate, about 30 minutes. (Do not marinate any longer or the pork will be too salty. If you can’t cook it right at the 30-minute mark, remove the pork from the marinade and refrigerate until ready to continue.) Remove from the brine, rinse well, and thoroughly dry pat with paper towels. Set aside.
Season the pork chops with pepper and the Five Spice Powder. Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn all burners to high, close the lid, and heat until very hot, 10 to 15 minutes.
Place the pork chops on the grill and grill for 3 to 5 minutes per side or until the internal temperature reaches 145°F, brushing with Plum BBQ Sauce in the last few minutes. Remove to a plate and cover with aluminum foil to rest and let the juices redistribute, 3 to 5 minutes. Serve immediately with reserved warm sauce on the side.
Copyright © 2017 Virginia Willis Culinary Enterprises, Inc.
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