Pork Chops With Salted Plums
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2bone-in pork chops (1¼- to 1½-inch thick, about 1½ pounds total)
- Kosher salt and ground pepper
- 1pound medium plums, pitted and sliced
- ½small red onion, thinly sliced
- ¼cup unseasoned rice wine vinegar or fresh lime juice, plus more as needed
- ½teaspoon fish sauce (optional)
- 2tablespoons canola oil
- 1cup fresh mint leaves
- Olive oil, for drizzling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
334 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 22 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Season pork with salt and pepper; set aside.
- Step 2
Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.
- Step 3
Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.
- Step 4
Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.
- Step 5
Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.
Private Notes
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Cooking Notes
Frederick Tibbetts
Variations. Cider vinegar (a natural with fruit) instead of rice wine vinegar. Instead of fish sauce, Worcestershire sauce, for the umami accent. Instead of mint, which can overpower, basil leaves (rolled and cut in chiffonade).
Russ
This recipe was easy to cook, quick and the results were excellent. I included the optional fish sauce and added about a tablespoon of minced ginger to the plum-onion mixture, which seemed consistent with the other ingredients. Served it with green beans sauteed in butter with more minced ginger and mint and some roasted sweet potatoes. Definitely a keeper.
Mel Philbrook
Cider Vinegar is much to harsh and Worcestershire sauce does not even begin to compare to. fish sauce.
Stephanie
Probably one of my favorite NYT recipes yet. Super simple, super flavorful. Watch the temp on the pork like a hawk. Served with turmeric rice. Everything was lovely!!!
Liz Kohlenberg
This was delicious -- lovely and easy to make. I used the lime juice rather than the vinegar. My family loved it!
Tim Carroll
Loved this. Added ginger to the plum mixture as someone suggested. Also added chopped rosemary for an herbal note. Still topped with mint. This dish is a big flavor bomb with minimal effort.
Judy Aust
Return the browned pork chops to the pan with the plums and onions and toss to coat the chops. Let them rest, with a lid on the skillet for a few minutes.
Heather
If your grocery store is out of plums and you just might lose your mind if you have to spend another minute at Whole Foods, nectarines are a great alternative. Fish sauce is key and be generous with the mint. I made this with Pierre Franey's turmeric rice as well and it was an EXCELLENT meal (https://cooking.nytimes.com/recipes/4010-turmeric-rice).
Salt of the Earth
Sharala, you can probably try duck in lieu of pork as duck goes very well with salty-acid-tangy fruits like plums. Cooking time for duck is completely different from pork, so you may have to do more research on how long to cook the duck.
Susan
Delicious combination of flavors. I used lime juice. Use smaller pork chops or chicken thighs.
Katrina
Had fresh Italian plums, so used garlic salt with pepper for the chops, 1/4 cup of balsamic vinegar and 2 t. of Worcestershire for the anchovy element. Did not salt the plums, and didn't have red onion so used yellow onion instead. Let the plums & onion mixture marinate for a good 30+ minutes, stirring every so often, & let them cook a bit after cooking chops cooking on low-high to turn balsamic into a syrupy glaze. No herbs added at the end, but gave everything a healthy dose of EVOO.
B Adkins
Very easy to make and delish. I just used white rice as a side. I had Walla Walla sweet onions on hand so I used those. YUM
Bill F
Watch the cooking time. Take off before you then it's done. 4 or 5 plums in plenty for four chops.
Emma
Delicious way to leverage in season plums during late summer/early fall. I used a combination of rice wine vinegar and lime. The acidity was very bright!
Spendthrift
Made as written, but since our plums were on the over ripe side (our tree - we're overwhelmed), we added a dash of lime juice along with the vinegar and fish sauce to further counter the sweetness. I had my doubts to begin with but this was excellent. Definitely a keeper.
Connie
Wow. This is SO flavorful. Served with baked rice and confit tomatoes and garlic from Ottolenghi’s book Simple and some sautéed green beans. Delicious!
PriscillaM
Who can find fatty pork chops? The ones I see have had all the fat bred out, leaving dry slabs of protoplasm surrounded by a very thin layer of fat round the edges. I'm sure that's better in terms of health, but I long for the old fatty flaverfu; pork of fifty years ago.
Susan
Totally agree - which is why I brine pork.
Wivs
This cook time for the pork is way too short!
Patricia
Our bone in pork chops were too small. Not enough meat to fully enjoy the plum mixture. I used a 12 inch cast iron pan poured out the excess canola oil from the pan before adding plum mixture. Tossed in warm pan off the heat but it was hot enough to create a chutney like texture. Served with steam asparagus and a yellow finish baked potato for my husband. Love loved this. The fish sauce and rice vinegar were the perfect lightly soured note with the sweetness of the nectarines. Fresh mint- Yes!
D.D. Chicago
Didn't have plums, but peaches. Just the thing. Works really well with the pork. Did use a thinner cut of shoulder chops, so had to watch VERY close. Loved by all.
C PAULL
I made as directed, but did not use the vinegar or lime juice or fish sauce. With that being said, it came out deliciously! We enjoyed it very much!
Liz
We made this as directed. I used tree ripened plums from my yard. The whole dish was rather bitter and disappointing. In the future I will skip the vinegar and fish sauce and concentrate on bringing out the lovely tangy sweetness of the plums.
Heather
If your grocery store is out of plums and you just might lose your mind if you have to spend another minute at Whole Foods, nectarines are a great alternative. Fish sauce is key and be generous with the mint. I made this with Pierre Franey's turmeric rice as well and it was an EXCELLENT meal (https://cooking.nytimes.com/recipes/4010-turmeric-rice).
Barbara
What a great inspiration! Cooking for one tonight, riffed on this..one very ripe plum sliced thin, half a leek, sautéed together in the pork chop skillet while that finished in the oven. Deglazed with splash of dry white wine. Good amount of fish sauce , and fresh lime juice , when ready to plate. Kind of nervous to try!, but it was excellent. Love mint from the garden, But don’t think it would have worked in this for me. Thank you!
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