# What You'll Need:
→ Pork
01 - 4 bone-in pork chops (about 1 inch thick, approximately 7 oz each)
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
# How To Make It:
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 the pork chops for 3 to 4 minutes per side until golden brown. Remove from skillet and set aside.
03 - In the same skillet, add the thinly sliced red onion and cook for 2 to 3 minutes until softened. Add minced garlic and rosemary; cook for 30 seconds until fragrant.
04 - Add the sliced plums to the skillet and cook for 2 to 3 minutes until they start to soften.
05 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and chicken broth until combined.
06 - Pour the glaze mixture into the skillet, stirring to incorporate and scraping up any browned bits from the bottom.
07 - Return the pork chops to the skillet, nestling them among the plums. Reduce heat to low, cover, and simmer for 10 to 12 minutes, or until the pork reaches an internal temperature of 145°F and the plums are very soft.
08 - Remove the cover and simmer uncovered for 2 to 3 minutes to thicken the sauce, spooning the glaze over the pork chops.
09 - Plate the pork chops topped with plums and pan sauce. Garnish with fresh rosemary sprigs and a sprinkle of flaky sea salt if desired.
