Doesn’t the phrase “dried plums” sound much more appealing than “prunes”? The slightly sweet flavor of the pork combines nicely with tender, fruity dried plums and is based on a classic French combination. This recipe calls for pork chops on the bone. When you cook meat on the bone, the bone essentially becomes a heat conductor. The meat cooks more evenly and tender with less loss of juices. Serve these chops with quick-cooking polenta for a delicious meal in minutes.

　　

Ingredients

serves 4 to 6

　　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

　　

Step 1

To cook the pork chops, season with salt and pepper. In a large skillet, heat the oil over high heat until shimmering. Place the chops in the skillet and decrease the heat to medium. Cook on both sides until browned and the center of each chop registers 140°F on an instant-read thermometer, about 6 to 8 minutes. Transfer the chops to a warm platter; cover with aluminum foil and keep warm.

　　

Step 2

To make the sauce, in the same skillet, sauté the garlic over medium heat until fragrant, 45 to 60 seconds. Add the plums and stir to combine. Add the broth and thyme and stir to combine, scraping up any browned bits from the bottom of the pan. Increase the heat to high and cook until the sauce is reduced by half, about 2 minutes. Taste and adjust for seasoning with salt and pepper.

　　

Step 3

To serve, pour the sauce over the chops and serve immediately.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.