# What You Need:
→ Pork
01 - 4 bone-in pork chops, approximately 7 ounces 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 rosemary)
→ 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
# Steps:
01 - Pat the pork chops dry with paper towels and season both sides evenly with kosher salt and freshly ground 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 brown crust forms. Transfer to a plate and set aside.
03 - In the same skillet, add the sliced red onion and sauté for 2 to 3 minutes until softened. Incorporate minced garlic and chopped rosemary, cooking for 30 seconds until fragrant.
04 - Add the sliced plums to the skillet and cook for 2 to 3 minutes until they begin to soften and release juices.
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, scraping up any browned bits from the bottom. Stir to integrate the sauce.
07 - Return pork chops to the skillet, nestling them among the plums. Lower 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 the skillet and simmer the sauce for an additional 2 to 3 minutes to thicken, spooning the glaze over the pork chops throughout.
09 - Plate the pork chops topped with plums and pan sauce. Optionally, garnish with fresh rosemary sprigs and a sprinkle of flaky sea salt.
