Pork Chops With Salted Plums
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bone-in pork chops (1¼- to 1½-inch thick, about 1½ pounds total)
- Kosher salt and ground pepper
- 1pound medium plums, pitted and sliced
- ½small red onion, thinly sliced
- ¼cup unseasoned rice wine vinegar or fresh lime juice, plus more as needed
- ½teaspoon fish sauce (optional)
- 2tablespoons canola oil
- 1cup fresh mint leaves
- Olive oil, for drizzling
Nutritional analysis per serving (4 servings)
334 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 22 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season pork with salt and pepper; set aside.
- Step 2
Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.
- Step 3
Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.
- Step 4
Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.
- Step 5
Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.
Private Notes
Comments
Variations. Cider vinegar (a natural with fruit) instead of rice wine vinegar. Instead of fish sauce, Worcestershire sauce, for the umami accent. Instead of mint, which can overpower, basil leaves (rolled and cut in chiffonade).
This recipe was easy to cook, quick and the results were excellent. I included the optional fish sauce and added about a tablespoon of minced ginger to the plum-onion mixture, which seemed consistent with the other ingredients. Served it with green beans sauteed in butter with more minced ginger and mint and some roasted sweet potatoes. Definitely a keeper.
Cider Vinegar is much to harsh and Worcestershire sauce does not even begin to compare to. fish sauce.
I made this exactly as written and found it very overpoweringly tangy. I imagine that the plums were meant to be the balance of sweetness, and despite using ripe but firm plums, this dish as prepared did not taste balanced. I added some sugar which helped but I was still underwhelmed. I would not waste fresh fruit on this recipe again
Delicious combination of flavors. I used lime juice. Use smaller pork chops or chicken thighs.
Had fresh Italian plums, so used garlic salt with pepper for the chops, 1/4 cup of balsamic vinegar and 2 t. of Worcestershire for the anchovy element. Did not salt the plums, and didn't have red onion so used yellow onion instead. Let the plums & onion mixture marinate for a good 30+ minutes, stirring every so often, & let them cook a bit after cooking chops cooking on low-high to turn balsamic into a syrupy glaze. No herbs added at the end, but gave everything a healthy dose of EVOO.
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