# What You Need:
→ Pork
01 - 4 bone-in pork chops, approximately 7 oz 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)
→ 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 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 golden brown, then remove and set aside.
03 - In the same skillet, add sliced red onion and sauté for 2 to 3 minutes until softened. Add minced garlic and chopped rosemary; cook 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.
05 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and low-sodium chicken broth until smooth.
06 - Pour the glaze mixture into the skillet, stirring to combine and scraping up any browned bits from the bottom.
07 - Nestle pork chops back into the skillet among the plums. Reduce heat to low, cover, and simmer for 10 to 12 minutes, or until internal temperature of pork reaches 145°F and plums are very soft.
08 - Remove cover and simmer uncovered for 2 to 3 minutes to reduce and thicken the sauce, spooning glaze over pork chops.
09 - Serve pork chops topped with plums and pan sauce. Garnish with fresh rosemary sprigs and a sprinkle of flaky sea salt if desired.
