- 4 tablespoons olive oil
- 3 red or black plums, thinly sliced (about 2 cups)
- 1 tablespoon fresh thyme leaves, plus 6 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 boneless loin pork chops (about 3/4 inch thick)
Heat oven to 350°. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add plums, thyme leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until plums soften and release their juices, about 3 minutes. Transfer to a bowl. Return skillet to medium heat and add remaining oil. Season pork chops with remaining salt and pepper. Cook until browned on 1 side, about 5 minutes. Turn, top each chop with 1 thyme sprig, and cook for 5 minutes more. Spoon plums around chops and transfer skillet to oven. Roast until pork is cooked through, about 5 minutes. Divide chops and plums among individual plates.
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