Plum BBQ:
Place all ingredients in a medium sauce pot. Bring to a boil, then simmer for 15 minutes. Remove from heat. Pour into blender, process until smooth, strain. Set aside or refrigerate.

Prawns:
Skewer prawns from tail up through the head to keep it from curling on grill. Once skewered, prawn should look almost straight. Mix prawns, cilantro, oil and garlic to marinate 30 minutes. Remove prawns from marinade, season with salt and pepper and throw on the grill. While grilling, baste prawn on both sides with BBQ sauce. Once cooked, remove from grill, remove skewer and serve over mixed organic greens.

Stuffing the pork chop:
In a sauté pan, add 1 tablespoon of extra virgin olive oil, garlic, onion and celery. Sauté on low-medium heat until translucent. Set aside. In another sauté pan, on med-high heat, add 1 tablespoon of butter, brown sugar and apriums. Sauté for 15 seconds. Set aside. In large bowl combine all ingredients — mix well and set aside.

Take a knife and make a one-inch incision right next to the bone of the pork chop. Work the knife inside the pork chop to make a pocket for the stuffing. With a piping bag or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well.  Season with salt and white pepper, and place on a hot grill and cook pork chop to medium.  Anything more than medium will dry the chop out.

Mushroom Ragout:
In hot sauté pan add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. On high heat add garlic, shallots, and mushrooms. Sauté to golden brown. Add chicken stock, 1 tablespoon butter, chives and salt and pepper to taste. Reduce to a thick and creamy consistency. Spoon over top of grilled pork chop.

Port Wine Reduction:
Put all ingredients in a small sauce pot. Bring to a boil and then let simmer. Reduce liquid by two thirds — a thick syrup should form. Remove from heat and cool slightly. Spoon around Grilled Pork Chop.