Simple Summer Pork Chops With Balsamic-Pepper Plum Reduction And Fresh Thyme

• For the pork:
• 4 to 5 pork chops
• 1 tablespoon olive oil
• Salt and pepper, to taste
• For the plum reduction:
• 2 plums (any color works here; my favorites are the deep-red fleshed ones)
• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar
• 2 sprigs fresh thyme, leaves removed from sprig
• 1 teaspoon freshly ground rainbow peppercorns

1. Rub the pork with the oil and salt and pepper. Put on hot grill. Or, if you are cooking in the pan, set it aside and wait a bit. Grill for 3 to 5 minutes on each side, until nicely browned and cooked through.
2. Chop the plums into small bites. Place all of the ingredients for the reduction in a cast iron pan. You can also use a small saucepan here, but I like my cast iron.
3. Simmer over 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.
4. Pour the sauce over the pork chops, and enjoy with good crusty bread.

pork, pork chops, olive oil, salt, balsamic vinegar, brown sugar, thyme, ground rainbow

Taken from food52.com/recipes/6094-simple-summer-pork-chops-with-balsamic-pepper-plum-reduction-and-fresh-thyme (may not work)