Juicy pork chops cooked with plums and herbs, glazed in balsamic for a flavorful, cozy dinner option.
# What You'll Need:
→ Pork
01 - 4 bone-in pork chops (about 3/4 inch thick, approx. 7 oz each)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Fruit & Vegetables
05 - 4 ripe plums, pitted and sliced into eighths
06 - 1 small red onion, thinly sliced
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
→ Glaze
09 - 1/3 cup balsamic vinegar
10 - 2 tbsp honey
11 - 1 tbsp Dijon mustard
12 - 1/4 cup low-sodium chicken broth
→ Garnish (optional)
13 - Fresh rosemary sprigs
14 - Flaky sea salt
# How to Make It:
01 - Pat pork chops dry and season both sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat; sear pork chops 3 to 4 minutes per side until golden brown. Remove from skillet and set aside.
03 - In the same skillet, add sliced red onion and sauté for 2 to 3 minutes until softened. Add minced garlic and rosemary; cook 30 seconds until fragrant.
04 - Add sliced plums to the skillet and cook for 2 to 3 minutes until they begin to soften.
05 - Whisk together balsamic vinegar, honey, Dijon mustard, and chicken broth in a small bowl until combined.
06 - Pour glaze mixture into skillet, stirring to combine and scrape browned bits from the bottom.
07 - Return pork chops to skillet, nestling among plums. Reduce heat to low, cover, and simmer 10 to 12 minutes until pork reaches 145°F internal temperature and plums are very soft.
08 - Uncover skillet and simmer 2 to 3 minutes to thicken sauce, occasionally spooning glaze over pork chops.
09 - Plate pork chops topped with softened plums and pan sauce. Garnish with rosemary sprigs and sprinkle with flaky sea salt, if desired.
