These aromatic and sweet pork chops cooked in balsamic and soy sauce plum glaze are a delicious and quick one-pan dinner. The meat is rubbed with the perfection of dried thyme and Lawry’s seasoning, then smothered in sweet and tangy balsamic glaze and sauteed plums.
Guide to The Perfect Pork Chops
Pork chops are easy to make as long as you know how to handle the cut. Luckily, I have a few tips to help you stay away from dry and chewy pork chops but rather enjoy a juicy and well-seasoned dinner.
When is pork done?
This is a question I have struggled with for a long time. The pork is pale meat just like the chicken and I was referencing the fact there shouldn’t be any pink in the middle when fully cooked.
This is a myth I have heard other people say before which is not true. The pork should be mostly white with a hint of pink. The thermometer should read 145 F (62 C) when inserted in the thickest part of the meat. Otherwise, the meat becomes dry and tough.
Should I leave the pork chops to rest before serving?
Resting the meat concept is surrounded by a lot of confusion as to why and how long the meat should rest. I leave the pork chops to rest for about 2-3 minutes before serving so it soaks up as much of the juices as possible. This way it will not release them on the plate and drown the rest of the ingredients on the plate.
Bone-in or Boneless Pork Chops – which one to choose?
I typically go for boneless just because it is easier to handle when served and I don’t have to deal with cutting around the bone.
However, the bone contains a lot of flavors. When cooked, the bits of fat near the bone get released into the sauce which makes it taste even better.
How to make the juiciest pork chops?
Regardless of what you choose, the meat reacts basically the same way. To make the smothered pork chops for this recipe there are a few things you will need first:
- Bone-in or boneless pork chops
- Lawry’s Seasoning
- Dried Thyme
- Freshly cracked Black Pepper
Pat the pork chops dry on both sides with a paper towel. Then mix the seasonings and rub with your hands all over the surface of the meat. I always leave it to rest for a minute or two before cooking so it can soak up the flavor.
Sear the pork chops on high heat in olive oil so they brown and crisp on both sides. Pork goes dry super easy so if you are using boneless pork chops make sure to sear it only on one side.
Finish in the oven until the thermometer reads 145 F. Then transfer to a cutting board and let them rest for about 2 – 3 minutes.
How to make Plum Glaze?
Plums are seasonal fruit mostly used in the summer. They are sweet and slightly sour and are the perfect companions to the soy sauce, balsamic vinegar, and brown sugar in this plum sauce recipe.
You will need:
- Plums – the riper they are the sweeter your sauce will be but keep in mind that ripe fruit gets soft and mushier when cooked. I always go with firm plums and add more brown sugar as needed later.
- Brown sugar – I use coconut sugar for months on anything that requires brown sugar just because it is a bit more flavorful. But the best option is the one you have at home.
- Balsamic Vinegar – when I cook with balsamic vinegar the quality doesn;t matter as much as when you use it as a dressing. It will still give a great tangy flavor. Have a flavored balsamic vinegar you don’t know what to do with? Use that for this recipe!
- Soy Sauce – I always use brewed soy sauce but whatever you have is fine.
To make this delicious, sweet, and sour plum glaze you will use the same pan you used to sear the pork chops and sautee some garlic and shallots after that.
Add the liquid ingredients and scrape all the burnt residue on the bottom of the pan. Add the brown sugar and whisk so it melts. Then add the plums so they soften.
This is when you will place the pork chops on top of the plums (seared side up if you are handling boneless pork chops). Pop the whole skillet in the oven and finish cooking the meat for about 5-6 minutes or until the thermometer reads 146 F (61 C).
Don’t have a kitchen thermometer? I use this one.
What to pair this quick one-pan dinner with?
The pork chops and the plum glaze are a bit heavy already so I usually pair them with just a glass of wine. However, if you are feeding a crowd or want a more elaborate dinner try these salads on the side.
Easy Pork Chops in Plum Balsamic Sauce
- Large oven proof skillet, such as cast iron.
- 4 Bone-in Pork Chops
- 2 tbsp. Lawry's Seasoning
- 2 tbsp. Dried Thyme
- Black Pepper
- 3 tbsp. Olive oil
- 1 tbsp. Garlic finely chopped
- 2 Shallots juliened
- 8 Plums cut into weedges
- 2 tsp Ginger Paste
- 1 tbsp. Balsamic Vinegar
- 1 tbsp. Soy Sauce
- 2 tbsp. Butter
- Preheat the oven to 400 F. Mix together the lawry's seasoning, cracked black pepper, and the dried thyme. Pat the pork chops on both sides with a paper towel. Rub in the seasoning mix with your hands.
- In a large oven-proof skillet add the olive oil and head over high heat. Sear the pork chops on both sides for about 1-2 minutes. If you are using boness pork chops sear only on one side. Transfer to a plate.
- In the same skillet, whout wiping it, cook the shallots and garlic on medium heat for about 3-5 mintes.
- Meanwhile quickly whisk in the ginger paste, soy sauce, balsamic vinegar, and brown sugar. Add to the skillet and scrape all the bits and pieces from the bottom of the skilet. Add the plums and cook for about 1-2 minutes on medium.
- Add the pork chops (seared side up if boneless) on top of the plums, pour the juice from the plate, and transfer to the oven to finish cooking. To avoice dryness cook until they reach internal temperature at abput 145 F.
- Pull the skillet out of the oven and traster the pork chops to a plate. Add the butter to the plums and stirr untilmelted. Scoop the plums and shallot sauce on top of the pork chops. Garnish with fresh parsly.