Pork Chops with Roasted Italian Plums
Easy seasonal dinner for late summer.
Servings Prep Time
2people 10 minutes
Cook Time Passive Time
25minutes 12 hours
Servings Prep Time
2people 10 minutes
Cook Time Passive Time
25minutes 12 hours
Ingredients
Pork Chops
Plums
Instructions
  1. For pork chops: Boil 2 cups of water. In a non-reactive container, add sugar and salt and stir until dissolved. Add thyme sprigs. When room temperature, add pork chops. Place in fridge in the morning before you go to work.
  2. Remove pork chops from fridge about a half an hour before you want to begin cooking.
  3. Heat oven to 375 degrees. Toss plum halves with olive oil. Place in a cast iron pan. Roast for about 15 minutes and check to make sure they are not burning. You want them caramelized, but not burned. If they are ready, remove from oven. If not, roast for another 5 minutes.
  4. Allow plums to cool slightly and transfer to a bowl. Toss with herbs de Provence and maple syrup.
  5. Use the same pan you roasted the plums to cook the pork chops. Return it to the oven with the 2 tablespoons of oil to get it hot.
  6. Pat the pork chops dry. Add them to the hot pan and return it to the oven to cook for about 4 minutes. Flip, return to the oven and cook for another 4 to 5 minutes. This will depend on thickness. If you buy thin chops, you will want to cook for only about 2-3 minutes and then flip and cook for another 2-3 minutes.
  7. Allow pork chops to rest for a couple of minutes. Plate with plums on the bottom, then chops. Pour any pan juices over chops.

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