Pin It Tender pork chops simmered with juicy plums and aromatic herbs, finished with a rich balsamic glaze. A fruit-forward, comforting skillet dinner perfect for cozy evenings.
I first tried this recipe on a chilly autumn night, and it quickly became a family favorite because of the wonderful balance of savory pork and sweet plums.
Ingredients
- Pork: 4 bone-in pork chops (about 1 inch thick, ~200 g each), 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp olive oil
- Fruit & Vegetables: 4 ripe plums pitted and sliced into eighths, 1 small red onion thinly sliced, 2 garlic cloves minced, 1 tbsp fresh rosemary finely chopped (or 1 tsp dried)
- Glaze: ⅓ cup balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, ¼ cup low-sodium chicken broth
- Garnish (optional): Fresh rosemary sprigs, Flaky sea salt
Instructions
- Step 1:
- Pat pork chops dry and season both sides with salt and pepper.
- Step 2:
- Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3 4 minutes per side until golden brown. Remove pork chops and set aside.
- Step 3:
- In the same skillet add red onion. Sauté for 2 3 minutes until softened. Add garlic and rosemary cook for 30 seconds until fragrant.
- Step 4:
- Add sliced plums to the skillet. Cook for 2 3 minutes until they begin to soften.
- Step 5:
- In a small bowl whisk together balsamic vinegar honey Dijon mustard and chicken broth.
- Step 6:
- Pour the glaze mixture into the skillet. Stir to combine scraping up any browned bits.
- Step 7:
- Return pork chops to the skillet nestling them among the plums. Reduce heat to low cover and simmer for 10 12 minutes or until pork reaches an internal temperature of 63°C (145°F) and plums are very soft.
- Step 8:
- Uncover and simmer for 2 3 minutes to thicken the sauce spooning glaze over chops.
- Step 9:
- Serve pork chops topped with plums and pan sauce. Garnish with fresh rosemary and a sprinkle of flaky sea salt if desired.
Pin It Preparing this dish created warm memories as the sweet aroma filled our kitchen and brought the family together around the table.
Notes
Try adding a splash of red wine with the glaze for extra depth.
Required Tools
Large skillet with lid, tongs, chefs knife, cutting board, mixing bowl
Allergen Information
Contains mustard (Dijon). Double-check broth and mustard labels for gluten or other allergens if sensitive.
Pin It 
This dish balances sweet and savory flavors effortlessly, making it an ideal comforting meal to savor with loved ones.
Recipe Questions & Answers
- → What cut of pork is best for this dish?
Bone-in pork chops about 1 inch thick work best, providing a juicy and tender result when simmered gently.
- → Can other fruits be used instead of plums?
Yes, peaches or apricots can be substituted for a seasonal variation with a similar sweet-tart profile.
- → How should I know when the pork is cooked through?
The pork is ready when it reaches an internal temperature of 63°C (145°F), ensuring it remains juicy and safe to eat.
- → What is the purpose of the balsamic glaze?
The glaze adds a rich, tangy sweetness that enhances both the pork and the softness of the plums, creating a balanced flavor.
- → Are there any suggested side dishes?
This dish pairs beautifully with creamy mashed potatoes or polenta, which complement the savory and fruity components well.
- → How do I thicken the glaze?
After simmering the pork and plums, uncover and cook for a few minutes to reduce the sauce, allowing it to thicken and coat the meat nicely.