Name: Grilled Pork Chops with Plum Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Ingredients: 4 Pork (bone-in British pork chops (approx. 300g / 1.25 inches thick)); 1 tbsp Salt; 1 tsp Black Pepper; 1 tbsp neutral cooking oil (e.g. (rapeseed or sunflower)); 400 g Plum (halved and pitted); 100 ml Vinegar; 50 g Brown Sugar; 1 inch piece of fresh ginger (peeled and grated); 50 ml water

Grilled Pork Chops with Plum Sauce | Smoke & Soil

Pork chops are quick and straightforward on a hot grill. The fat renders and crisps at the edges, while the centre stays moist if you pull it at the right moment. Don’t overcook it. This recipe leans into that simplicity, using a dry brine to season the meat well ahead of time, ensuring depth of flavour and a tender bite.

The highlight here is the plum sauce—a clean, balanced condiment made from fresh plums, sharp vinegar, brown sugar, and a touch of ginger. It adds a subtle sweetness and gentle acidity that cuts through the richness of the pork without overpowering it. Cooking the sauce over a gentle heat lets the flavours meld naturally, keeping it fresh and vibrant.

Grilling over direct heat with clean smoke lets the pork develop a crisp, savoury crust while maintaining juiciness inside. Using an instant-read thermometer is essential to hit the perfect temperature and avoid drying out the chops. This isn’t about flashy techniques; it’s about respecting the ingredients and the fire, making everyday BBQ feel thoughtful and approachable.

Serves:

For the Pork Chops

bone-in British pork chops (approx. 300g / 1.25 inches thick)

rapeseed or sunflower)

For the Plum Sauce

halved and pitted

peeled and grated

Health Notes

Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.

Notes

Timing Clarification: The brining step is crucial for moisture retention, especially with leaner pork chops. If time is a factor, a simple 30-minute dry brine (salt only) is better than nothing. The total cook time is based on 1.25-inch thick chops; adjust accordingly for thinner cuts.
The Reverse Sear: Cooking low and slow first allows the internal temperature to rise gently and evenly, preventing the outer layers from drying out. The final, short sear provides the necessary Maillard reaction for flavour and texture without overcooking the centre. This is the technical reason why the chops remain so juicy.
Alternative Wood: If Applewood is unavailable, Pecan or a light Oak chunk will also provide a suitable, mild smoke flavour that does not overpower the delicate pork. Avoid strong woods like Mesquite or Hickory for this cut.
Quick Sauce Alternative: For a true Tuesday night shortcut, you can substitute the fresh plums with 200g of good quality plum jam, reducing the water and sugar slightly, and simmering for only 5 minutes to incorporate the ginger and vinegar.

Seasonal Variations

Swap pork collar for thick-cut loin chops for a leaner result
Try with an apple and sage glaze in autumn

Nutrition (per serving, estimate)

480

kcal

42g

protein

carbs

28g

fat

Values are estimates and vary with portion size and preparation.

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Method

1
Prep the Chops (15 minutes)
If brining, combine the brine ingredients in a large container and submerge the pork chops for a minimum of 1 hour, up to 4 hours. Remove the chops, rinse thoroughly under cold water, and pat them completely dry with kitchen paper. Apply the salt, pepper, and cooking oil evenly to both sides of the chops. Place them on a wire rack and allow them to come up to room temperature for 15 minutes while you prepare the fire.
15 min
2
Build the Fire (15 minutes)
Set up your Weber Master-Touch for a two-zone fire. Fill a chimney starter with Weber briquettes and light them. Once the briquettes are fully ashed over (approx. 15 minutes), pour them all onto one side of the charcoal grate. Place the cooking grate on top. Close the lid and adjust the vents to stabilise the indirect side temperature at approximately 120°C (250°F). Add 2-3 small Applewood chunks directly onto the hot briquettes.
15 min
3
Smoke and Cook (15-20 minutes)
Place the pork chops on the indirect side of the grill, away from the direct heat. Close the lid immediately. Cook until the internal temperature of the chops reaches 54°C (130°F). Use a digital probe thermometer inserted into the thickest part of the chop, avoiding the bone.
54°C
4
Sear and Rest (5 minutes)
Once the chops hit 54°C, move them directly over the hot briquettes (the direct heat zone). Sear for 90 seconds per side to achieve a deep, dark crust. Monitor the internal temperature closely; pull the chops from the grill when they reach 60°C (140°F). Transfer them back to the wire rack and allow them to rest for a minimum of 3 minutes. The internal temperature will rise to the final target of 63°C (145°F) during this rest.
54°C3 min
5
The Plum Sauce (20 minutes)
While the chops are cooking, combine all plum sauce ingredients in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cook for 15-20 minutes, stirring occasionally, until the plums have broken down and the sauce has thickened to a syrupy consistency. Pass the sauce through a fine-mesh sieve for a smooth finish, or leave it chunky for a more rustic texture. Serve the sauce warm alongside the rested pork chops.
15 min
6
The Plum Sauce (20 minutes)
While the chops are cooking, combine all plum sauce ingredients in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cook for 15-20 minutes, stirring occasionally, until the plums have broken down and the sauce has thickened to a syrupy consistency. Pass the sauce through a fine-mesh sieve for a smooth finish, or leave it chunky for a more rustic texture. Serve the sauce warm alongside the rested pork chops.
15 min

Grilled Pork Chops with Plum Sauce

Grilled Pork Chops with Plum Sauce

Ingredients

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Apple Sauce

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Method

Notes

Seasonal Variations

Nutrition

Wire Rack

Instant-Read Thermometer

Gas BBQ

Saucepan

Long Tongs

Wood Chunks