Pork Chops With Warm Plum Sauce

0608beef-tomato
Photo by Lisa Cohen
Pork Chops With Warm Plum Sauce 3.5 29 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 426 calories
    • Calories 61 calories from fat
    • Fat 29 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 403 mg
    • Protein 38 g
    • Carbohydrate 4 g
    • Sugar 3 g
    • Fiber 1 g

Heat oven to 350° F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat.Add plums, thyme leaves, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until plums soften and release their juices, about 3 minutes. Transfer to a bowl.Return skillet to medium heat and add remaining oil. Season chops with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned on 1 side, about 5 minutes.Turn, top each chop with 1 thyme sprig, and cook for 5 minutes more.Spoon the plums around the chops and transfer skillet to oven. Roast until the pork is cooked through, about 5 minutes.Divide the chops and plums among plates.

Ingredients

  1. Check 4 tablespoons olive oil
  2. Check 3 red or black plums, thinly sliced (about 2 cups)
  3. Check 1 tablespoon fresh thyme leaves, plus 6 sprigs
  4. Check kosher salt and black pepper
  5. Check 6 boneless loin pork chops (about 3/4 inch thick)

Directions

  1. Heat oven to 350° F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat.
  2. Add plums, thyme leaves, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until plums soften and release their juices, about 3 minutes. Transfer to a bowl.
  3. Return skillet to medium heat and add remaining oil. Season chops with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned on 1 side, about 5 minutes.
  4. Turn, top each chop with 1 thyme sprig, and cook for 5 minutes more.
  5. Spoon the plums around the chops and transfer skillet to oven. Roast until the pork is cooked through, about 5 minutes.
  6. Divide the chops and plums among plates.