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simple summer pork chops with balsamic pepper plum reduction and fresh thyme

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Pork

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

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.

Ingredients

  • 4 to 5 pork chops
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 plums (any color works here; my favorites are the deep-red fleshed ones)
  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 sprigs fresh thyme, leaves removed from sprig
  • 1 teaspoon freshly ground rainbow peppercorns

Directions

  • Rub the pork with the oil and salt and pepper. Put on hot grill. Or, if you are cooking in the pan, set it aside and wait a bit. Grill for 3 to 5 minutes on each side, until nicely browned and cooked through.
  • Chop the plums into small bites. Place all of the ingredients for the reduction in a cast iron pan. You can also use a small saucepan here, but I like my cast iron.
  • Simmer over 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.
  • Pour the sauce over the pork chops, and enjoy with good crusty bread.

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