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Grilled Pork Chops and Plum Compote

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Fire up the grill for this tasty version on pork chops topped with a plum and nectarine compote. It comes together in about 30 minutes.


3 double-thick cut pork chops
1 teaspoon of cumin
1 teaspoon of coriander
4 plums pitted and cut in half
4 nectarines pitted and cut into wedges
zest of 1 orange
juice of 1 orange
1/2 cup of brown sugar
1/2 teaspoon of cinnamon
1 bottle of red zinfandel
1 bunch of trimmed asparagus
6 thin slices of prosciutto ham cut into 4 pieces
3 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste


In a large bowl mix together the plums, nectarines, orange zest, orange juice, brown sugar and cinnamon until combined and pour it into a large saute pan on high heat along with 1 bottle of red zinfandel.  Cook on high heat until it becomes thick like syrup.  Keep warm.

Place the asparagus on a sheet pan lined with parchment paper and coat the asparagus with 1 1/2 tablespoons of olive oil, season with salt and pepper and wrap each asparagus with 1 of the cut pieces of prosciutto ham.  Roast the asparagus on the sheet pan in the oven on 450° for 15 to 20 minutes.

Next rub the pork with 1 1/2 tablespoons of olive oil, cumin, coriander and season with salt and pepper.  Cook the pork on a hot grill (450° and 550°) for 15 to 18 minutes or until cooked through and brown grill marks have been formed. 

To Plate: Pour the plums, nectarines and sauce over the pork and serve alongside the asparagus.

Recipe created by Chef Billy Parisi

Grilled Pork Chops and Plum Compote

Grilled Pork Chops and Plum Compote

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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