Weeknight Shorts: Plum Perfect

Center cut pork chops make for a quick weeknight dinner. However, they can be … well, boring. And, if you're not careful, they can also be dry. This time around, I'm offering a way to avoid both of those pitfalls with a quick stop in the skillet followed by the addition of a sweet, tangy sauce that takes advantage of fresh, juicy plums:

My husband is a big fan of plums, but sometimes doesn't inhale all of them in the house. When I find myself with a few on hand, I love making this dish because it feels like I've spent so much more time on it when we sit down to dinner. It is one of those delightful fancy dishes that literally takes less than a half hour to make. With meals like that on hand, it's easy to eat like a queen (or king) any day of the week.

I like to keep sides for a dish like this simple, too. After all, if you get really fussy, you'll end up ignoring the quick meal that this entree can provide. So I serve something like the pesto Israeli couscous (made with a spoonful or three of homemade or store-bought pesto), a simple green salad, or steamed green beans alongside to round things out. Save the fussy sides for Thanksgiving and, instead, give thanks for meals like this!

Pork Chops with Balsamic Plum Sauce

  • 2 tsp. cooking fat (I used bacon fat)
  • Salt & pepper, to taste
  • 2 center cut pork loin chops
  • 3 plums, diced
  • 1 T. balsamic vinegar
  • 1 T. honey

Heat the cooking fat of your choice in a medium sized skillet over medium-high heat. Season the pork chops with salt and pepper and place in the skillet. Do not flip the chops until 4 minutes has passed. Cook an additional 3-5 minutes, depending on your preferences. Remove the chops to a plate and keep warm.

Add the diced plums to the still hot skillet and cook, stirring often, for about 3-5 minutes or until they've softened and lost their shape. Add the vinegar and honey and heat a minute longer before serving the warm sauce over the pork chops.

  • Yields: 2 servings
  • Preparation Time: 25 minutes