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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
For the Pork
- 4-6 Pork chops
- 1 tablespoon olive oil
- salt and pepper to taste
- 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.
- This recipe was entered in the contest for Your Best Recipe for Plums
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