# What You’ll Need:
→ Pork
01 - 4 bone-in pork chops (1 inch thick, approximately 7 ounces each)
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
# Directions:
01 - Pat pork chops dry with paper towels 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 a golden crust forms. Remove chops from skillet and set aside.
03 - Using the same skillet, add sliced red onion and sauté for 2 to 3 minutes until softened. Add minced garlic and rosemary; cook for an additional 30 seconds until fragrant.
04 - Add the sliced plums to the skillet. 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 fully combined.
06 - Pour the glaze mixture into the skillet with plums. Stir gently, scraping any browned bits from the bottom.
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 pork reaches an internal temperature of 145°F and plums are very tender.
08 - Uncover and simmer for another 2 to 3 minutes to thicken the sauce, spooning the glaze over the pork chops continually.
09 - Plate the pork chops topped with plums and pan sauce. Garnish with fresh rosemary sprigs and a light sprinkle of flaky sea salt if desired.
