Bring 1 3/4 cups stock to a boil. Stir in rice and reduce heat to simmer. Cook rice 15-18 minutes to just tender. Add sesame seeds, chives and sesame oil, and fluff with fork.
Meanwhile, season chops with salt, pepper and 5-spice powder. Heat a tablespoon of oil in a skillet over medium-high heat and cook chops 8-10 minutes, turning occasionally. Remove pork to a platter and cover with foil.
Add onions to the skillet and season with ginger, salt and pepper. Cook 5-6 minutes to soften then add plums and stir 2-3 minutes. Add stock , soy and honey, let thicken 3-4 minutes more to thin glazed sauce. Pour sauce and plums and onions over chops and serve with rice.