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1
Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil.
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2
Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature.
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3
Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
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4
Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat.
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5
Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes.
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6
Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes.
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7
Stir in the mustard and let cool to room temperature.
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8
Preheat a grill to medium high.
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9
Drain the pork chops, discarding the brine, and pat dry.
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10
Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side.
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11
Remove from the grill and let rest 5 minutes.
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12
Serve with the chutney.
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13
You can make the plum chutney up to 2 days ahead.
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14
Cover and refrigerate, then bring to room temperature before serving.
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15
Photograph by Kana Okada
