Butterflied Pork Chops with Plum, Mint, and Jalapeno Salsa

serves 4-6

4 center-cut butterflied pork loin chops, each about 10 ounces and 3/4- to 1-inch thick, trimmed of excess fat

1 1/4 teaspoons kosher salt, divided

4 ripe plums, cut into bite-sized pieces

1/2 medium jalapeno chile pepper, seeded and minced

1/3 cup finely chopped fresh mint leaves

1 1/2 teaspoons granulated sugar

1/4 teaspoon ground coriander

1/4 teaspoon ground black pepper

2 teaspoons extra-virgin olive oil

Season the pork chops on both sides with 1 teaspoon of the salt.  Allow the chops to stand at room temperature for 15 to 30 minutes.

Prepare the grill for direct cooking over medium heat (350 to 450 degrees).

In a medium bowl gently combine the plums, jalapeno, mint, sugar, coriander, pepper, and the remaining 1/4 teaspoon salt.  Set aside.

Lightly brush the pork chops on both sides with the oil.  Brush the cooking grates clean.  Grill the chops over direct medium heat with the lid closed as much as possible until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice.  Remove from the grill and let rest for 3 to 5 minutes.  Serve warm topped with the salsa.

Taylor's Notes:

Make this when the plums are in their peak.  We had a tough time finding ripe plums, but did just fine with what we had.  It'd just be that much better with riper, juicier plums.  You could definitely pair this salsa with chicken or fish if you're not that big a fan of the other white meat.

Enjoy!