2tbsp.fresh rosemarychopped, plus several extra sprigs for garnish
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Instructions
To make the plum sauce, place the 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. Allow to simmer for several hours, until the water has boiled off and the remaining sauce thickly coats the back of a spoon. Remove the pits and process the sauce through a food mill to remove the skins. (This step can be done well in advance; the sauce will keep for at least a week in the fridge.)*
Season pork chops generously on both sides with kosher salt and black pepper. Allow meat to rest at room temperature for about 30 minutes before cooking.
Warm a heavy skillet, preferably cast iron, over medium-high heat. When skillet is hot, add the pork chops and allow to sear for 2 minutes without touching the meat. After 2 minutes, flip the chops and allow to sear 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 allow to rest on the counter.
Add 1/3 cup plum sauce, balsamic vinegar, brown sugar, and chopped rosemary to the skillet; stir to combine. Bring mixture to a brisk simmer, then reduce heat to medium low and allow to reduce for 8-10 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 or not 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.)
Remove the sauce from the heat. Return the pork chops to the pan, nestling them into the sauce for a moment to warm through. Garnish with extra sprigs of fresh rosemary, and serve.
Notes
*This makes far more plum sauce than you will need for the pork chop recipe, which is terrific, because it keeps well in the fridge and also makes a terrific topping for yogurt, oatmeal, and ice cream. Enjoy!