Pork Chops With Plum Rose Sauce

• 2 -4 center-cut pork chops, thick cut 3-5 lbs
• 2 tablespoons kosher salt
• 2 tablespoons cracked pepper
• 2 tablespoons dried sage
• 2 tablespoons fresh rosemary
• 6 garlic cloves
• 14 cup extra virgin olive oil
• 3 red plums
• 12 cup dry sherry (DO NOT USE COOKING SHERRY it has salt)
• 14 cup sugar
• 2 tablespoons rose water

1. Cut plums in half and remove pit.
2. Take 3 halves of plums and REMOVE SKIN, leave the other 3 halves with the SKIN ON.
3. Then slice into fourths.
4. In a small saucepan combine plums, sherry and sugar.
5. Bring to a boil, lower heat to medium-low, and simmer until plums are soft, about 10 minutes.
6. Puree mixture in blender.
7. Once pureed transfer to a bowl and add rose water; stir then set aside.
8. Serve plum sauce room temperature.
9. The pork chops taste best if you either grill them or sear them on a grill pan on both sides and then put in the oven.
10. Slice garlic.
11. Depending on the thickness make slits in to the chops on the sides and the back (3-5 slits).
12. Stuff slits with garlic slices.
13. Coat chops with E.V.O.O (Extra Virgin Olive Oil), so the herbs will stick.
14. Sprinkle salt, pepper, sage and rosemary to both sides of chops.
15. Grill each side about 15-20 minutes depending on thickness.
16. Or sear each side on a grill Pan and finish off in the oven at 350 for 30-40 minutes depending on thickness.
17. Let pork chops rest about 7 minutes, then spoon plum sauce over.
18. YUMMY!

center, kosher salt, cracked pepper, sage, fresh rosemary, garlic, extra virgin olive oil, red plums, sherry, sugar, water

Taken from www.food.com/recipe/pork-chops-with-plum-rose-sauce-226110 (may not work)