Save 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 recipe quickly became a favorite for cozy nights when I want something both savory and slightly sweet.
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 This dish often brings the family together around the dinner table on chilly evenings.
Notes
Try adding a splash of red wine with the glaze for extra depth.
Allergen Information
Contains mustard (Dijon). Double-check broth and mustard labels for gluten or other allergens if sensitive.
Nutritional Information
Calories: 355, Total Fat: 13 g, Carbohydrates: 29 g, Protein: 32 g (per serving)
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The perfect balance of savory and sweet makes this a memorable family dinner.
Recipe FAQs
- → How do I prevent pork chops from drying out?
Pat chops dry before seasoning and sear them on high heat briefly to seal in juices. Simmer covered to keep moisture while cooking gently.
- → Can I use other fruits instead of plums?
Yes, peaches or apricots work well for similar sweetness and texture, providing a seasonal twist to the dish.
- → What is the purpose of the balsamic glaze?
The glaze adds a rich, tangy sweetness that balances the savory pork and enhances the fruit’s natural flavors.
- → How do I know when pork chops are cooked perfectly?
Cook until internal temperature reaches 63°C (145°F) for juicy, tender pork with a slight pink center.
- → What sides pair well with this dish?
Creamy mashed potatoes or polenta complement the flavors and provide a hearty base for the pork chops and glaze.