Sticky Maple-Balsamic Pork Chops with Plums
Juicy, succulent pork chops get their “wow” factor from a quick and simple brine and a sweet and sour balsamic-maple sauce. Plums go perfectly with the savory pork, making for an ideal summertime meal. That said, this works beautifully with peaches, apricots, nectarines, and apples or pears.Â
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 4 bone-in pork chops
- 1/4 cup kosher salt, plus extra for seasoning
- Freshly cracked black pepper
- Olive oil, for cooking
- 1/2 sweet onion, sliced
- 4 or 5 plums, sliced (any color)
- 1/3 cup balsamic vinegar
- 1/3 cup maple syrup
- 3 tablespoons butter
- Crumbled goat cheese, for topping
- Freshly chopped green herbs, to finish (such as parsley, chives and dill; optional)
Instructions
- Preheat your broiler and adjust your oven rack to the middle position.
- To brine your chops, fill a large bowl or dish with 1 quart of warm water and 1/4 cup kosher salt. Stir until the salt is dissolved and add the chops. Let them sit in the brine for 15 minutes. Afterward, rinse them under water to remove any excess salt. Pat them dry.
- Sprinkle the chops with lots of freshly cracked black pepper and a little more salt. Add some oil to a large skillet set over med-high heat and add the chops. Sear the pork on both sides until nice and brown; about 3 to 4 minutes per side.Â
- Scatter the sliced onion and plums in the skillet, right over the seared pork. Combine the maple syrup and balsamic vinegar and add that mixture to the pan, just pouring it over everything. Top the pan with bits of the butter and some crumbled goat cheese. Place under the broiler. Broil until the pork is sizzling, crisped, and the fruit is tender and beginning to brown as well; about 4 or 5 minutes (keep an eye on them!)Â
- Serve right away topped with fresh herbs, if desired.Â
Notes
The brining step is optional, but will make your chops juicier and so flavorful, from the inside out.
Find it online: https://mykitchenlittle.com/2024/03/21/pork-chops-with-plums/