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

By kerrylow • August 2, 2010 • 0 Comments

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Author 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'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. - kerrylow

Serves 4-6

For the Pork

4-6 Pork chops
1 tablespoon olive oil
salt and pepper to taste

Plum Reduction

1/2 cup balsamic vinegar
1 tablespoon brown sugar
2 plums (any color works here, my favorites are the deep-red fleshed ones)
2 sprigs fresh thyme, leaves removed from sprig
1 teaspoon fresh ground rainbow peppercorns

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.
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.
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.
Pour sauce over pork chops, and enjoy with good crusty bread.