# What You'll Need:
→ Pork
01 - 4 bone-in pork chops, about 1 inch thick (~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
13 - Fresh rosemary sprigs
14 - Flaky sea salt
# How-To Steps:
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 pork chops for 3 to 4 minutes on each side until golden brown. Remove from skillet and set aside.
03 - Add the thinly sliced red onion to the skillet and sauté for 2 to 3 minutes until softened. Stir in minced garlic and chopped rosemary; cook for 30 seconds until fragrant.
04 - Add the sliced plums 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 low-sodium chicken broth until combined.
06 - Pour the glaze mixture into the skillet with the plums, stirring to combine and scraping up any browned bits from the pan.
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 until the internal temperature reaches 145°F and the plums are very soft.
08 - Uncover the skillet and simmer for an additional 2 to 3 minutes to thicken the sauce, spooning the glaze over the pork chops frequently.
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.
