Balsamic Plum Pork Chops
Balsamic Plum Pork Chops are deliciously seasoned, pan-seared, and nestled in a simple sauce of fresh plums, balsamic vinegar, a hint of brown sugar, and woodsy rosemary. We love a restaurant-worthy meal with just a few ingredients, and this one feels elegant yet is easy to make at home!
Elegant yet easy pork chops:
These pan-seared pork chops in a sauce of fresh plums and balsamic vinegar were one of the first recipes I felt some pride at having put together myself, and one of the first published here. (See one of the original photos all the way below the recipe card.) They are simultaneously easy to make yet elegant. I always like a really simple ingredient list and straightforward method of pulling together some elevated flavors.
The main thing you need to know before making this recipe is that the plum sauce takes extremely little effort, but a good amount of time. If I were planning a nice dinner with these on the menu, I would simmer the plums a few days ahead of time. Store the sauce in the fridge. When you’re ready to make the pork chops, the whole dish can come together in less than 30 minutes.
Simple homemade plum sauce:
I under appreciated plums for a long time, but have come around to think of them as rich and stately. Unlike some other stone fruits, they also have the advantage of staying in season through early October. Thanks to my beautiful sister-in-law Maurene, I learned they also make a rich, sweet sauce with no added sugar and practically no effort required.
While this basic plum sauce must simmer for several hours, it demands almost zero active attention, percolates your house with an amazing smell, makes a big batch, and keeps well. The long cooking time seems to enhance the plums’ natural sugars. And if you’re patient enough to let it cook down, the finished product can take on a rich, almost spreadable consistency.
Ingredients & substitution notes:
- Fresh plums: anywhere from 1-2 pounds is fine.
- Pork chops: bone-in pork chops tend to have the most flavor. They’re also less prone to overcook and dry out, which is the biggest enemy of a good pork chop. This said, boneless pork chops also work perfectly well in this recipe. Just watch them closely to be sure they do not overcook and become tough.
- Balsamic vinegar: the perfect sweet tangy element to upgrade the sauce.
- Rosemary: a bit chopped for simmering into the sauce, plus a few extra sprigs for a lovely finishing touch.
- Brown sugar: can use light or dark.
- Basics: kosher salt, black pepper, olive oil for searing the chops.
Remember: this is just an overview and the why of the ingredients I choose here. Find full amounts in the print-friendly recipe card below.
How to make balsamic plum pork chops:
Make the Plum Sauce: Although making this plum sauce requires very little effort, it does take some time and advance planning. Start with a handful of fresh plums in a saucepan and add enough water just to cover the fruit. Simmer for several hours — long enough that the liquid cooks off and the plums fall apart into a thick sauce that coats the back of a spoon.
Strain: Press the plum sauce through a fine mesh sieve and into a large bowl. You can do this right away or place the saucepan in the fridge until you’re ready to strain. Either way, you can discard the plums and pieces of skin. Store the strained, smooth sauce in the refrigerator until ready to use.
Use it again
You’ll have extra plum sauce, because it’s not practical to make only the small amount you need for the pork chops. It keeps well in the fridge for up to 2 weeks and is a great topping or mix-in for yogurt, oatmeal, and ice cream. Store in any jar or container with a tight-fitting lid.
Pan-Sear the Pork: When ready to finish the dish, season the pork on both sides generously with kosher salt and black pepper, then sear for 2 minutes per side over medium-high heat. Reduce the heat to medium to finish cooking the chops through to 145 degrees F. Remove chops to a plate and set aside.
Finish the Sauce: To complement the pork, add some of the basic plum sauce to the now-empty skillet. Stir in a little balsamic vinegar, brown sugar, and chopped rosemary, then let it all reduce so the flavor-per-droplet is off the charts.
Finish and Serve: Return the pork chops to the pan, spoon a bit of sauce over each one, and let warm through briefly. Garnish with more rosemary and season with extra salt and pepper to taste, then enjoy!
Serving suggestions:
We love these plum pork chops served with tender mashed potatoes, egg noodles, or crusty bread — anything to make the most of the extra pan sauce! Asparagus, green beans, or a light salad are all great vegetables for the side.
Storage & reheating:
- Storage: Place leftovers in any airtight container in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
- Warming: Reheat on 50% power in the microwave until portions are as warm as you like. Using half power reduces the odds that pork will dry out in the microwave; I recommend the same trick with chicken, fish, and shrimp.
Related recipes:
For a simple, delicious dinner, try these baked boneless pork chops with the most delicious rub. For something a little more involved, we love these balsamic pork chops with mushrooms or pork chops with apples and onions — especially in the fall!
Prefer to enlist the slow cooker? This balsamic pork tenderloin is one of my favorite set-it-and-forget meals.
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Balsamic Plum Pork Chops
Ingredients
- 1-2 pounds fresh plums
- 4 pork chops bone-in is ideal, but boneless is fine
- kosher salt and black pepper
- 1-2 teaspoons olive oil
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons brown sugar light or dark
- 2 Tablespoons chopped fresh rosemary plus an extra sprig or two as an optional garnish
Instructions
- To make the plum sauce, place plums in a medium saucepan and add enough water to just barely cover the fruit. Bring to a boil, then reduce to a low simmer. Simmer for several hours, until the water has cooked off and the remaining sauce thickly coats the back of a spoon. Press the sauce through a fine mesh sieve and into a large bowl to remove the pits and pieces of skin. The remaining sauce will be smooth and dark purple in color. (This step can be done well in advance; the sauce will keep for 1-2 weeks in the fridge.)
- When ready to cook the pork chops, try to remove them from the refrigerator 20-25 minutes prior to cooking. Season them generously on both sides with kosher salt and black pepper and let rest.
- Warm olive oil in a heavy skillet over medium-high heat. Add the pork chops and sear for 2 minutes without touching the meat. After 2 minutes, flip the chops and cook undisturbed for another 2 minutes on the other side.
- Turn the heat down to medium and continue cooking the pork chops until their internal temperature reaches 145 degrees F. Remove immediately to a plate and let rest on the counter.
- Pour 1/2 cup of the plum sauce into the skillet, followed by the balsamic vinegar, brown sugar, and chopped rosemary. Stir until smooth.
- Bring mixture to a brisk simmer, then reduce heat to medium-low and let bubble for for 6-8 minutes. If needed, add a small amount of water to ensure sauce does not become too thick and stick to the bottom of the skillet. (Whether you need to add water depends mostly on how thick your plum sauce was to start with. If it was very thick, adding a bit of water will help give the sauce enough cooking time for the balsamic vinegar to reduce properly and the flavors to blend without the sauce becoming overly thick.)
- When the sauce is reduced to your liking, nestle the pork chops back into the skillet. Warm through for a minute or two, then remove from the heat, garnish with extra sprigs of fresh rosemary, if desired, and serve.
Notes
- Plum Sauce: You’ll have extra plum sauce — it’s just not practical to make only the 1/3 cup you need for the pork chops. It keeps well in the fridge for up to 2 weeks and is a great topping or mix-in for yogurt, oatmeal, and ice cream. Store in any jar or container with a tight-fitting lid.
Nutrition Estimate
This post was originally published on October 5, 2016 (one of the earliest recipe posts published here) and has been substantially updated with new photos, more streamlined recipe instructions, and more helpful ideas for serving and pairings.
Just for fun, here’s one of the original photos!