In a large pan, add the plums with the salt and half the vinegar. Chop the ginger coarsely and tie in a square of cloth with all the other spices, then add to the plums. Slowly bring to the boil and simmer gently until the plums are very soft. Then add the remaining sugar and vinegar, stirred together, and simmer until the chutney thickens. Remove the spice bag, stir frequently and leave to cool. Season the chops and grill them for six minutes on each side. Meanwhile cook the broccoli in boiling water for a few minutes until tender. Remove from the grill and brush each chop with the chutney and a sprinkle of sesame seeds. Place back under the grill for three minutes to glaze. Arrange the chutney in the centre of four bowls with the broccoli around the outside and then the glazed chops in the middle. Garnish with the rosemary.
