Grilled Pork Chops with Plum-Ginger Chutney

It's amazing what cooking for other people will help you dream up. This was my husband's red-meat-allowance for the month. Though pork is not one of his favorites, he still enjoyed it very much. Note to cooks: You will have enough chutney. Don't be tempted to double the recipe.

Mats:
4 bone-in pork chops. Try to get the kind with the pork loin attached to the other end of the bone.

Mats for brine:
1/2c gin
1/2c vermouth
1/2c sugar
1/2c salt
2 bay leaves
1 tsp coriander

Combine the brine materials with 1c water in a saucepan and bring to a boil, stirring well to try and get the sugar and salt dissolved. Cook for 2 minutes, then remove from heat.
Add 6c water and 2c of ice.
Let cool to room temperature, then transfer to a large, shallow dish big enough to hold your pork chops in a single layer.
Place the pork chops in the brine, cover and refrigerate for 4 hours or overnight.
When you're ready to grill the chops, remove and discard the brine, then pat dry the chops.
Grill on medium high for 10 minutes/internal temperature of 145/when there's no pink in the center of the meat. Trichinosis is bad, m'kay?

Mats for Chutney
6 plums
1/2c sugar
2 tsp ground ginger
1/3c white wine
1/4c rice vinegar
1 small red onion
1 Tbsp Dijon mustard

Remove the pits from the plums, then dice the plums into 1/2inch cubes.
In a small saucepan, combine the sugar, ginger, white wine, vinegar and onion. Cook over medium heat for 3 minutes.
Add half the plums, bring to a boil and cook on medium heat for 10 minutes.
Add the other half of the plums and cook for an additional 8 minutes. The first half of the plums should be basically liquid at this point.
Remove from heat, stir in the Dijon mustard and serve warm.

I served this with a spinach-arugula salad that I used the chutney as a dressing for and a side of wild rice.