Pork Chops with Dried Plums

• 4 to 6 (8- to 10-ounce) bone-in, center-cut pork chops, cut 3/4 inch thick
• Coarse salt and freshly ground black pepper
• 1 tablespoon canola oil
• 2 large cloves garlic, finely chopped
• 12 dried plums, pitted and halved (1/2 cup, packed, or 4 ounces)
• 1/2 cup beef stock (page 227) or reduced-fat, low-sodium beef broth
• 1 teaspoon chopped fresh thyme

1. To cook the pork chops, season with salt and pepper.
2. In a large skillet, heat the oil over high heat until shimmering.
3. Place the chops in the skillet and decrease the heat to medium.
4. Cook on both sides until browned and the center of each chop registers 140F on an instant-read thermometer, about 6 to 8 minutes.
5. Transfer the chops to a warm platter; cover with aluminum foil and keep warm.
6. To make the sauce, in the same skillet, saute the garlic over medium heat until fragrant, 45 to 60 seconds.
7. Add the plums and stir to combine.
8. Add the broth and thyme and stir to combine, scraping up any browned bits from the bottom of the pan.
9. Increase the heat to high and cook until the sauce is reduced by half, about 2 minutes.
10. Taste and adjust for seasoning with salt and pepper.
11. To serve, pour the sauce over the chops and serve immediately.

pork chops, salt, canola oil, garlic, beef stock, thyme

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-dried-plums-380334 (may not work)