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Cedar Planked Pork Chops with Thmye and Italian Prunes

  • Serves 2 - 4
  • Prep 30 mins
  • Ready-In 53 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cedar Planked Pork Chops with Thmye and Italian Prunes

Prunes are great fresh and are simply marvelous when dehydrated, turned into jams or hobo wine! But don’t let prune season slip by without pairing them with something planked.


1 Cedar Grilling Plank
2 thick cut pork chops
3 Tbsp. dry rub (I used salt, pepper, cayenne pepper, and dry thyme)
2 cup dry red wine
2 cup Italian prunes
3 tsp. olive oil
4 Tbsp. brown sugar
2 tsp. Instantly Fresh Thyme
Salt and fresh ground pepper
Served this dish over brown rice with wild mushrooms, which was great! But you might also try mixed greens, quinoa, wild rice, etc.


Soak a large Cedar Grilling Plank for 1-8 hours; the longer the better! Place plank in a 13 x 9 baking pan, cover with water, and weight with something heavy enough to keep it submerged. The longer you soak your plank, the less likely it is to catch fire!
Marinade pork chop in red wine, salt and pepper for 30 minutes. Slice and remove pits from the prunes while you wait.
Preheat grill to high (450°). Remove chops from marinade and generously apply dry rub. Sear 2 minutes per side for good-lookin' grill marks and turn grill down to medium (300°). Place soaked plank on grill, move chops to plank, and close the lid. Allow to smoke and smolder until internal temp of 145° is reached. That takes about 14-17 minutes.
Heat olive oil in sauce pan. Add prunes, brown sugar, and the leaves of 3 thyme sprigs. Stir over medium-high heat for 4 minutes.
Carefully remove chops from grill when done to your liking, serve over rice, top with prune sauce, and garnish with the remaining thyme.