ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Chops with Warm Plum Sauce

Photo: Lisa Cohen
Prep time 25 mins
Other time 20 mins
Yield Makes 6 servings


  • 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 kosher salt
  • 1/2 teaspoon black pepper
  • 6 boneless loin pork chops (about 3/4 inch thick)

Nutrition Information

  • calories 426
  • caloriesfromfat 61 %
  • fat 29 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 403 mg
  • carbohydrate 4 g
  • fiber 1 g
  • sugars 3 g
  • protein 38 g

How to Make It

  1. Heat oven to 350° F.

    Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the plums, thyme leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until the plums soften and release their juices, about 3 minutes. Transfer to a bowl.

    Return skillet to medium heat and add the remaining oil. Season the pork chops with the 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 the plums around the chops and transfer skillet to oven. Roast until the pork is cooked through, about 5 minutes. Divide the chops and plums among individual plates.