Balsamic Plum Pork Chops

Ripe plums meet seared pork in a sweet-savory pairing that balsamic vinegar and honey turn glossy and bright. Bone-in chops get a hard skillet sear, then finish with thyme-scented plum wedges and a handful of peppery arugula.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 22g carbs
• 20g fat
• 3g fiber

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Ingredients

• 4 (6–7 oz each) bone-in pork chops (about 1-inch thick)
• 4 medium ripe plums
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups baby arugula
• 2 tbsp toasted pine nuts (optional)

Instructions

1. 1Pat the pork chops dry with paper towels and season both sides generously with the kosher salt and black pepper; let them sit at room temperature for 15 minutes while you prep the fruit.
2. 2Halve and pit the plums, then cut each half into 4 wedges. In a medium bowl, toss the plum wedges with balsamic vinegar, honey, minced garlic, thyme leaves, and lemon zest until evenly coated.
3. 3Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the pork chops and sear without moving for 4–5 minutes until a deep golden crust forms.
4. 4Flip the chops, reduce heat to medium, and cook another 4–6 minutes until the internal temperature reaches 145°F at the thickest part. Transfer chops to a plate and tent loosely with foil.
5. 5In the same skillet, add the remaining olive oil if the pan looks dry. Pour in the plum mixture along with any accumulated juices; it should sizzle immediately.
6. 6Cook the plums, stirring gently, for 4–5 minutes until they soften and release juices and the balsamic reduces to a glossy, slightly thickened glaze that coats the back of a spoon.
7. 7Return the pork chops and any resting juices to the skillet, spooning the plum glaze over the meat for 1 minute so the flavors marry. Taste the sauce and add a pinch more salt or a drizzle of honey if needed.
8. 8Divide the baby arugula among four plates. Place one glazed pork chop on each bed of greens, spoon generous plum pieces and balsamic glaze over the top, and finish with toasted pine nuts if using. Serve immediately while the pork is juicy and the plums are warm.