4 (1/2-inch thick) boneless pork chops 2 large or 3 medium firm but ripe red or black plums olive oil salt and freshly ground pepper Merlot-Balsamic Reduction: 1 tablespoon olive oil 1 shallot diced 1/2 cup Merlot wine 1/4 cup balsamic vinegar 2 tablespoons light brown sugar salt and freshly ground pepper
how to prepare
Pre-heat grill to medium-high.
Brush pork chops with a little olive oil and sprinkle with salt and black pepper on both sides. Slice plums in half and brush with a little olive oil.
Once grill is hot, place chops over the flames. Cook for 5 to 6 minutes without touching. Flip once and cook another 4 to 5 minutes or until nicely charred. If you’d like to use a meat thermometer, remove pork when it registers 140 to 145 degrees F. Grill plums flesh-side down over direct heat for 3 minutes. Flip and grill 1 minute more. Slice plums into quarters.
For the reduction: Saute shallots in olive oil for 2 to 3 minutes, or until tender. Add wine, vinegar, brown sugar, salt, and pepper. Stir well and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, or until the sauce thickens and becomes syrupy.