Pork Chops with Plum Compote

Pork Chops with Plum Compote

The sweet/tangy sauce is amazing with pork chops - easy enough for weeknight, elegant enough for company

I think I might have a perfect end of summer meal for you: Pork Chops with Plum Compote and Grilled Plums on the side. Fast & easy enough for a weeknight and just special enough to serve as a casual company dish. Just remember to brine your pork chops ahead of time so they stay beautifully moist.

Pork Chops with Plum Compote

Pork Chops with Plum Compote

The plums really shine in this recipe. The Plum Compote is fresh, slightly tart, slightly sweet. I love that flavor combination – it keeps the taste buds engaged! It leans a little towards an Asian flavor, like a gorgeous fresh Asian plum sauce. The compote also doubles as the glaze which helps keep things simple. The grilled plums, though, just about steal the show.

You’ll just want to lick your plate when you’re done; it’s that good. This was another recipe that was inspired (rather loosely) by the July/August issue of Midwest Living. Theirs was a kind of glazed, curried pork, but I’ve gone a little rogue and taken it in a fresher direction.

Pork Chops with Plum Compote

Pork Chops with Plum Compote

If you’ve been following (and if you’re not, please do! I’ll email you each new recipe and never any “junk”) you’ll remember the Orange Apricot Snack Cake and the Chocolate Cherry Crisp I just posted. They were inspired the same issue. I always have to put on my own personal spin to make recipes better, less expensive or easier, though. Or all of the above! 🙂

Buy your pork on sale when the whole loins are available at a low price – you’ll put out a bit more money up front but you can easily slice this budget meat into chops to suit your family. I like to go with a few thick chops, a few medium cuts and a few thinner ones like this, perfect for a weeknight meal.

Pork Chops with Plum Compote

Pork Chops with Plum Compote

Pork Chops with Plum Compote & Grilled Plums

  • Servings: 4
  • Difficulty: easy
  • Print

  • ripe but firm red plums, divided: two for compote, two for grilling
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, smashed
  • 1 tablespoon chopped fresh ginger
  • Juice of 1 lime
  • 1/4 cup orange marmalade
  • 3 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey plus additional for brushing plums
  • 4 pork loin chops (1/2 inch thick) brined and patted dry (see below for brine)
  • Salt and ground black pepper
  • Lime wedges for serving, optional

Pit and coarsely chop two plums.

In a small saucepan, cook onion in 1 tablespoon hot oil over medium-high heat for about 4 minutes or until starting to soften, stirring occasionally. Add garlic; cook and stir for 2 minutes. Add chopped plums, ginger, lime juice, marmalade, soy sauce, ketchup and honey.

Bring to a simmer and cook, uncovered, for about 10 minutes or until onions and plums are tender, stirring occasionally. Remove from heat and let cool. Taste and adjust any flavors; depending on how sweet or tart the plums are, you might wish to add just a bit more honey or a little salt.

Set aside about two and a half tablespoons of the mixture, using mostly the sauce portion, to glaze the pork.

Preheat grill or grill pan. Half and pit the remaining two plums and set aside. Season pork to taste with salt and pepper and brush both sides with the reserved 2 1/2 tablespoons of glaze.  

For a gas or charcoal grill, place chops on the grill rack directly over medium heat. Cover and grill chops about 3 minutes then turn. Cover and grill another two to three minutes or until pork chops are lightly browned and pork is to desired temperature.

While the second side of the chops are cooking, brush plums with honey and add to the grill, cut side down until heated through and a few grill marks are showing. 

Serve pork with grilled plums, remaining compote and lime wedges.

Note: Compote can be made up to a week ahead and kept, covered, in refrigerator. Warm to room temperature before using.

To brine the chops:

In a ziploc bag, add 5 black peppercorns, 1 tablespoon table salt, and a tablespoon honey. Add a small amount, about 1/4 cup, of hot water, stirring to dissolve salt. Add the pork chops and enough cold water to cover the chops.

Seal and place in a container in the fridge. Brine for one to four hours.

from the kitchen of www.frugalhausfrau.com

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 451
% Daily Value *
Total Fat 24 g 37 %
Saturated Fat 6 g 28 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 70 mg 23 %
Sodium 1338 mg 56 %
Potassium 235 mg 7 %
Total Carbohydrate 42 g 14 %
Dietary Fiber 1 g 6 %
Sugars 31 g
Protein 24 g 49 %
Vitamin A 5 %
Vitamin C 16 %
Calcium 2 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


I’ll be linking up this week at our Throwback Thursday, Fiesta Friday & Saucy Saturdays.


23 thoughts on “Pork Chops with Plum Compote

  1. Reblogged this on Inner Ramblings Boulevard: and commented:
    It’s the weekend, and at my house that means trying a new food as part of my recently implemented initiative called Fun Food Weekends. It’s how I get munchkin to not be so picky about new foods.

    I’m not a huge fan of pork so I’ll use a substitute for the following meal, but it does look delicious and I’m dying to try the Plum Compote and Grilled Plums on the side.

    If you’re in the mood to experiment, head on over to frugalhausfrau.com for this and many more fantastic recipes. Enjoy! 🌷

    September 3 2016

  2. Hi Mollie– I’ve never brined pork chops– but what a good idea! and that sauce!! looks so delicious and I can think of a dozen other ways to use it! Thanks for the recipe! Hope all’s well with you… xox

  3. I don’t have a lot of experience with plums. I know my dad likes them, but I cannot honestly say if I’ve ever tried one or not. I need to change that. This looks lovely!

    • Oh, Carlee! They’re wonderful! Although for some reason I’ve eaten more plums than usual this year, I think. And I don’t know that I’ve ever used them in a savory sauce like this before but I know I’ll be doing more of that again!

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