# Ingredient list:
→ Pork
01 - 4 bone-in pork chops, approximately 7 oz each, about 1 inch thick
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon 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 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
→ Glaze
09 - ⅓ cup balsamic vinegar
10 - 2 tablespoons honey
11 - 1 tablespoon Dijon mustard
12 - ¼ cup low-sodium chicken broth
→ Garnish (optional)
13 - Fresh rosemary sprigs
14 - Flaky sea salt
# How-to:
01 - Pat pork chops dry and season evenly on both sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 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 cook for 2 to 3 minutes until softened. Add minced garlic and chopped rosemary; cook an additional 30 seconds until fragrant.
04 - Add sliced plums to the skillet and cook for 2 to 3 minutes until they start to soften.
05 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and chicken broth until combined.
06 - Pour the glaze mixture into the skillet with the plums, stirring to incorporate and scraping the browned bits from the pan.
07 - Return pork chops to the skillet, nestling them among the plums. Reduce heat to low, cover, and simmer for 10 to 12 minutes until pork reaches an internal temperature of 145°F and plums are very tender.
08 - Uncover the skillet and continue to simmer for 2 to 3 minutes, spooning the glaze over the pork chops to thicken the sauce.
09 - Plate pork chops topped with plums and pan sauce. Garnish with fresh rosemary sprigs and a sprinkle of flaky sea salt, if desired.
