Coriander-Rubbed Pork Chops with Fennel-Plum Salad
Preheat grill to medium-high.Advertisement
Toast coriander seeds, cumin seeds and peppercorns in a small dry skillet over medium heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in 2 tablespoons oil, honey and 1/2 teaspoon salt.
Coat one side of pork chops with half the coriander mixture and let stand at room temperature for 10 minutes.
Meanwhile, combine vinegar, scallions and ginger with the remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Chop 2 tablespoons fennel fronds and add to the bowl. Halve, core and thinly slice the fennel. Cut plums into 1/4-inch wedges. Add the fennel and plums to the bowl and toss with the dressing.
Oil the grill rack. Grill the pork chops seasoned-side up for 2 minutes. Turn and brush with the remaining coriander mixture. Grill until an instant-read thermometer inserted in the thickest part without touching bone registers 145 degrees F, about 2 minutes more. Serve the pork chops with the slaw.
3 1/2 lean protein, 2 1/2 fat, 1 vegetable, 1/2 fruit