Season chops with salt, black pepper and paprika.
Place half the plums in a saucepan with the wine, sugar and soya sauce.
Simmer for about 15 minutes, remove from the heat and pass through a sieve to give a smooth consistency.
Preheat a griddle, sear the chops and brown on each side.
Baste with the plum glaze; cook for another 15 to 20 minutes.
Poach the remaining plum halves in water and serve with the chops.
Heat butter in a heavy-based pan until foamy, add the garlic and onions and cook over a low heat, stirring occasionally.
Add balsamic vinegar, sugar and red wine and allow to simmer until all the liquid has evaporated and the mixture is soft and caramelised. Season to taste.
Preheat oven to 180 °C.
Halve potatoes, place in a roasting tin with the olive oil, sea salt and rosemary.
Roast for 30 to 40 minutes or until golden brown and crispy.
COOK'S NOTE: Use plum jam or commercial plum sauce if plums are not in season.