Recipe

Simple Summer Pork Chops with Balsamic-Pepper Plum Reduction and Fresh Thyme

This recipe was entered in the contest for Your Best Recipe for Plums
Chef
kerrylow's Notes: This was inspired by a rhubarb reduction I used once on pork, and also by a need for an interesting and quick weeknight sauce. It makes the whole house smell like vinegar, but I really don...
This was inspired by a rhubarb reduction I used once on pork, and also by a need for an interesting and quick weeknight sauce. It makes the whole house smell like vinegar, but I really don't have a problem with that. We grilled the pork, because we were grilling other things, but this sauce also would work wonderfully as a pan sauce. This meal is fantastic with a simple side salad and some crusty bread to soak up the plum juice.

Expand Collapse

2 plums (any color works here, my favorites are the deep-red fleshed ones) Ask a question about this ingredient

1 teaspoon fresh ground rainbow peppercorns Ask a question about this ingredient

Rub the pork with oil, salt and pepper. Put on hot grill. Or, if you are cooking in the pan, set aside and wait a bit. Grill a few minutes on each side, until nicely browned.
Ask a question about this step
Chop plums in small bites. Place all ingredients for sauce in a cast iron pan. You can also use a small saucepan here, but I like my cast iron.
Ask a question about this step
Simmer on low-medium heat until the plums are softened and the balsamic is reduced to half. Stir occasionally to prevent sticking. The plums will still be chunky when finished.
Ask a question about this step
Pour sauce over pork chops, and enjoy with good crusty bread.
Ask a question about this step