# What You Need:
→ Pork
01 - 4 bone-in pork chops, approx. 7 oz each, about 1 inch thick
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
13 - Fresh rosemary sprigs
14 - Flaky sea salt
# How to Make It:
01 - Pat pork chops dry and season evenly with kosher salt and black pepper on both sides.
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. Remove chops and set aside.
03 - Add sliced red onion to the skillet and sauté for 2 to 3 minutes until softened. Stir in minced garlic and rosemary, cooking for 30 seconds until fragrant.
04 - Add plum slices 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 chicken broth until well combined.
06 - Pour the glaze mixture into the skillet. Stir to combine, scraping up any browned bits from the pan.
07 - Nestle pork chops among the plums in the skillet. Reduce heat to low, cover, and simmer for 10 to 12 minutes until pork reaches 145°F internally and plums are very soft.
08 - Uncover skillet and simmer for an additional 2 to 3 minutes to thicken the glaze, spooning sauce over the pork chops.
09 - Plate pork chops topped with softened plums and pan sauce. Garnish with fresh rosemary sprigs and flaky sea salt, if desired.
