1 1/4 pounds assorted plums, pitted
3 1/2 -inch thick coins of ginger, roughly chopped
4 garlic cloves, roughly chopped
2 tablespoons honey
2 tablespoons mirin
2 teaspoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 to 6 bone-in pork chops, 1 1/4inches thick.
In a blender, combine plums, ginger, garlic, honey, mirin, vinegar, salt and pepper and purée until smooth. Pour about two-thirds of the mixture over pork chops, coating them well. Let pork marinate for at least 8 hours or overnight in refrigerator. Reserve remaining purée.
Prepare grill. When it is hot, grill chops until done to taste, about 6 to 8 minutes a side. If chops turn very dark brown as sauce caramelizes, move them to a cooler part of grill to finish cooking. Serve with plum purée as a sauce.