Dinner Tonight: Pork Chops with Balsamic-Plum Reduction

August 16, 2016

We all know that the simple things in life should be cherished and held onto. Without getting too sappy, these Summer Pork Chops with Balsamic Plum Reduction are one of those simple things: The pork chops are seasoned right before they hit the grill, and the balsamic reduction you serve it with simmers in the same time it takes the pork to cook. Woodsy herbs in the reduction (like thyme and rosemary) complement the pork and bring an earthy element to the balsamic vinegar's sharpness. The plums slightly sweeten the meal, add texture, and round out the flavors of the reduction. Grab some mixed greens on the way home from work to turn the reduction into a multipurpose dressing, and some crusty bread to sop it all up with.

Grocery List
Organized by area of the market

  • 2 plums (any color works!)
  • 2 sprigs fresh thyme, leaves removed from the stems
  • 4 to 5 pork chops
  • 1/2 cup balsamic vinegar

We're assuming you already have salt, rainbow or black peppercorns, brown sugar, and olive oil, but if not, add them to your list too!

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The Game Plan

20 minutes to dinner, heat your grill in preparation for the pork chops. Season the pork with olive oil and salt and pepper to taste.

While the grill heats up, halve the plums to remove the pits and chop the fruit into small dice. In a cast iron skillet or small saucepan, simmer the plums, balsamic vinegar, 1 tablespoon brown sugar, and 1 teaspoon freshly ground peppercorns over low heat until it's reduced by half and the plum pieces are softened, but still chunky. Meanwhile, grill the pork chops for approximately 3 to 5 minutes per side or until golden brown, and remove from the heat.

As you sit down to eat, top the grilled pork chops with a heaping spoonful of the balsamic plum reduction. Serve with a bright, leafy green salad.

See the full recipe here.

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