- 4 bone-in pork loin chops (1 inch thick and 7 ounces each)
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 pound fresh plums, pitted and sliced
- 1/2 cup chopped onion
- 2 tablespoons water
- 1/2 teaspoon dried thyme
- Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown pork chops in oil; set chops aside.
- Reserve 1 tablespoon drippings; saute plums and onion for 4-6 minutes or until plums begin to brown. Stir in the water, thyme and remaining salt. Return pork chops to pan. Reduce heat; cover and simmer for 13-16 minutes or until a meat thermometer reads 160°. Yield: 4 servings.
Originally published as Pork Chops with Sauteed Plums in Country Pork 1996, p57
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Mar. 10, 2012
"Plums and onions? YES!! So good!"