Save to Pinterest 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.
This dish quickly became a favorite for weeknight dinners because of its simple prep and satisfying taste.
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.
Save to Pinterest Sharing this recipe has brought my family closer as we gather around the table for hearty meals.
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.
Save to Pinterest This dish is a perfect balance of sweet and savory, sure to delight every dinner guest.
Frequently Asked Questions
- → What cut of pork works best for this dish?
Bone-in pork chops about 1 inch thick are ideal as they retain moisture and cook evenly with the flavorful glaze.
- → Can I substitute the plums with other fruits?
Yes, peaches or apricots make excellent seasonal alternatives, offering a similar sweetness and texture.
- → How do I achieve the perfect glaze consistency?
Simmering the glaze uncovered for a few minutes helps thicken it, allowing it to coat the pork and plums evenly.
- → What herbs complement the flavors in this dish?
Fresh rosemary adds an aromatic, piney note that pairs wonderfully with the pork and fruit components.
- → Is there a recommended side to serve with this dish?
Creamy mashed potatoes or polenta work well to balance the rich flavors and soak up the balsamic glaze.
- → Can this be prepared ahead of time?
Yes, you can prepare the glaze mixture in advance and store the pork chops ready to cook, then combine and simmer just before serving.