The leaves are changing colors, the temperatures are cooling, and football is in full swing again – the fall season is here, and the Autumn Grilling Series is back with terrific recipes for this favorite time of year. Fall grilling uses harvest vegetables, fruit, and spices to create robust, aromatic, and hearty dishes. Next up is Grilled Pork Chops with Plums, Red Onions, and Arugula featuring a balsamic and brown sugar plum mixture for the savory pork chops.
Begin by marinating the pork in red wine vinegar while you prep the plums and arugula. The plum topping is a mixture of sauteed plums, red onion, balsamic vinegar, and brown sugar that is sweet and bitey, perfect for the pork chops. Grill the pork over high heat for about 4 minutes per side, allowing the fat to render and caramelize. The arugula is tossed in a simple mixture of Dijon, red wine vinegar, and olive oil that complements the natural peppery flavor. This dish finishes with beautiful color and texture and captures the flavors of the season for a gorgeous meal around the fire in the brisk autumn breeze.
Grilled Pork Chops with Plums, Red Onions, and Arugula Ingredients
- 2 8- to 10-oz. boneless pork chops, halved lengthwise to make 4 chops
- 1/2 c. plus 1 tbsp. red wine vinegar
- 4 tbsp. extra-virgin olive oil, divided
- 4 plums, thinly sliced
- 1/2 red onion, thinly sliced
- 1 tbsp. balsamic vinegar
- 2 tbsp. brown sugar
- kosher salt
- Freshly ground black pepper
- 1 tsp. Dijon mustard
- 6 c. baby arugula
- Fresh thyme leaves, for garnish
Grilled Pork Chops with Plums, Red Onions, and Arugula Directions
- Arrange pork chops in a glass baking dish and pour over 1/2 cup red wine vinegar. Let marinate while you prep.
- Heat one tablespoon olive oil in a large skillet over medium-high heat. Add plums and onion and cook, stirring until beginning to soften, 5 minutes, then add balsamic vinegar and brown sugar and continue cooking until golden, 5 minutes more. Remove from heat and season with salt and pepper.
- Heat a lightly oiled grill or grill pan over high heat. Remove pork from red wine vinegar and season with salt and pepper. Grill pork chops 4 minutes, then flip and cook 3 to 4 minutes more. Let rest 5 minutes.
- Meanwhile, in a large bowl, whisk together Dijon and remaining tablespoon red wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil, then add arugula and gently toss to coat. Season the salad with salt and pepper.
- Spoon plum mixture over grilled pork chops and garnish with thyme. Serve with arugula salad.