Preparation

Chili Plum Glaze Preparation
1. In a medium sized saucepan, combine chopped plums, vinegar, honey, soy sauce, Olek Sambal, ginger and garlic.
2. Simmer over medium-low heat for about 8-10 minutes, stirring occasionally, until the plums break down and the mixture has slightly thickened.
3. Transfer hot mixture to a blender and blend until smooth. Strain through a fine mesh strainer, for less pulp.
4. Taste and adjust flavors to your liking. Add more heat, sweet or vinegar. Cool and refrigerate, until ready to use. Can be made the day before.

Pork chop Preparation
1. Mix dry rub ingredients together. Set Aside.
2. Wash pork chops in cold water and pat dry.
3. Massage dry rub into your cleaned chops.
4. Let rest:
-For thin cut chops ½ inch-1 inch thick, let rest for 1-2 hours
-For thick cut chops 1inch or more, refrigerate, uncovered for 12-24 hours

Grill Preparation
1. Preheat your grill to a medium high heat.
2. Take pork chops out of the fridge 30 minutes before grilling. Chops should be room temp, this helps with an even cook. Pat chops dry before grilling to ensure a good sear and even cook.

Grill Time
1. Over medium high heat, grill pork chops for 4-5 minutes on each side.
2. Use a meat thermometer to check for doneness. Internal temp should be 145°F.
3. Brush plum glaze onto pork chops a few minutes before removing from the grill.

Serve whole chops with rice, or sliced in lettuce wraps. Drizzle sauce over top or use for dipping.