# What You Need:
→ Pork
01 - 4 bone-in pork chops, about 1 inch thick (7 oz each)
02 - 1 tsp kosher salt
03 - ½ 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 - ⅓ cup balsamic vinegar
10 - 2 tbsp honey
11 - 1 tbsp Dijon mustard
12 - ¼ cup low-sodium chicken broth
→ Garnish (optional)
13 - Fresh rosemary sprigs
14 - Flaky sea salt
# Directions:
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 - Add sliced red onion to the skillet and sauté 2 to 3 minutes until softened. Add minced garlic and rosemary; cook an additional 30 seconds until fragrant.
04 - Add sliced plums to the skillet and cook for 2 to 3 minutes until they begin to soften.
05 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and low-sodium chicken broth until combined.
06 - Pour glaze mixture into the skillet, stirring to combine and scraping up 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 or until internal temperature reaches 145°F and plums are very soft.
08 - Uncover and simmer an additional 2 to 3 minutes to thicken the sauce, spooning glaze over the pork chops.
09 - Plate pork chops topped with plums and pan sauce. Garnish with fresh rosemary sprigs and a sprinkle of flaky sea salt as desired.
