Halve the plums then remove the stones. Cut them in half again so you'll get 24 wedges. Put these in a bowl, add the sugar, ginger, garlic and half of the apple juice. Toss well and set aside.

Heat the oil in a large frying pan. Season the pork chops then fry them on each side for about 5 minutes until light brown. Add the plum mixture (including the juices) and cook until the plums are soft and the chops are golden brown.

Transfer the chops to a plate, cove and rest for 5 minutes. Meanwhile make the plum sauce: add the remaining apple juice, turn up the heat and reduce it by half, or until you get a sticky sauce.

Pour this over the chops then serve immediately with your chosen side dishes.