These Maple & Plum Skillet Pork Chops are an amazing end of summer/early fall recipe! They’re delicious, lightly sweet and yet still savory. There’s so much flavor in these I know you’re going to love them!
This season I am loving savory with a touch of sweetness. Overall, I’m more of a savory savory kind of girl. I don’t like orange flavors with my poultry or blueberries and strawberries in my salads. I would pick a cheese plate and red wine over almost all desserts. I generally prefer straight, simple savory dishes. But this season, I’m finding just a slight touch of sweetness is really rounding out my savory recipes in the most delicious way. I’m cooking more than one recipe every single day in preparation for my cookbook in 2024 (Yay!) and some of the combos in these dishes are just magical. That’s exactly how I would describe these Maple & Plum Skillet Pork Chops.
The key ingredients
There’s a few elements to my Maple & Plum Skillet Pork Chops that really make this recipe.
1. The bone-in pork chops. Using the bone-in meat helps the pork to retain flavor and moisture. A main complaint from people is that pork will often dry out when cooking. Using bone-in will help with that.
2. The maple in the sauce adds a beautiful, full body touch to it. You want to make sure you’re using real, 100 percent maple syrup for this. Pancake syrup will not work because it often has added sugar.
3. The plums! One of the last things that goes into this dish are the sweet/tart plums. When their flavor is all beautifully roasted in the broiler it really helps to caramelize them. It calms down the tart, brings out the sweet and creates a truly unique flavor.
4. Fresh herbs and a dry rub. I always tend to use fresh herbs in my dishes and this one is no exception. However, flavoring meat even before it is cooked is a vital part of having amazing tasting meat. In my Maple & Plum Skillet Pork Chops recipe I use a dry rub of herbs that is truly incredible for giving you flavor right away.
5. Balsamic vinegar. Balsamic goes really well with pork chops and it helps to fill in the flavor between the notes of maple and the savory pork.
Cooking magic
Sometimes cooking pork well can feel a little bit like kitchen magic. However, I’m here to tell you all the secrets! First, to help keep the pork moist and save it from overcooking, I sear it. This means getting the pan nice and hot and then cooking the meat for 3-4 minutes per side (depending on thickness). Then I remove the pork while I begin the base for the sauce using onions and a little chicken broth.
The pork is then re-added to the pan along with the chopped plums and a mix of maple syrup, balsamic vinegar and fresh thyme is poured over everything. Fresh rosemary is added to the pan and it all simmers for a few minutes before being added to the broiler to finish.
This helps to ensure that the skillet pork chops are cooked through and cooked beautifully too.
Tips for making my Maple & Plum Skillet Pork Chops
- I recommend you use a large cast iron pan for this recipe. You can use just a regular large pan but you will really get better flavor from a cast iron pan. And, in order for you to fit three, large, bone-in pork chops as I have here it should be 17-20 inches wide. I have one with a handle and have no idea where it is from, but this one {HERE} is similar and I like it better with the double handles. I think it will be easier to lift in and out of the oven.
- Useless you are completely against it, do try this recipe with the bone-in pork chops. They really retain moisture so much better!
- Make sure to use high quality extra virgin olive oil, sea salt and fresh cracked pepper. Also, make sure the Balsamic Vinegar for this recipe is high quality too! It will enhance the flavor.
What to serve with Maple & Plum Skillet Pork Chops
Here’s a few ideas for side dishes to go with the Maple & Plum Skillet Pork Chops recipe!
- Creamy Red Skinned Mashed Potatoes {HERE}
- Roasted Green Beans with almonds {HERE}
- Roasted Bacon and Brussel Sprouts {HERE}
- Crispy Garlic Smashed Potatoes {HERE}
Looking for more stone fruit recipes?
If you’re looking for more stone fruit recipes, or recipes that bridge the end of summer and early fall season, try these!
- Honey Butter Peach Chicken {HERE}
- Peach Panzanella Salad {HERE}
- Apple & Sausage Casserole {HERE}
- Creamy Tomato Soup {HERE}
- Roasted Roma Tomato Sauce {HERE}
- Italian Sausage Stuffed Zucchini {HERE}
Thank you so much for visiting today, friends! I hope you love my Maple & Plum Skillet Pork Chops recipe. You can find a full, printable recipe below with all the ingredients and steps. You can also find me on instagram @sugarmaplefarmhouse and @sugarmaplekitchen. Our YouTube channel is @sugarmaplefarmhouse. Happy eating!
Maple & Plum Skillet Pork Chops recipe
Equipment
- 1 Large cast iron skillet
Ingredients
Dry rub for the pork
- 1 Tbsp rosemary, crushed with a motor and pestle
- 1 tsp garlic salt
- 1/2 tsp rubbed sage
- 1 tsp thyme
- 1 tsp dried parsley
- 1 tsp sea salt
- A few twists of the fresh cracked pepper per side
Maple & Plum Pork Chops recipe
- 4 Tbsp extra virgin olive oil, divided
- 3 1- 11/2 inch bone in pork chops
- 1/2 cup onions
- 1 cup chicken broth
- 1 cup 100 percent maple syrup
- 1/3 cup balsamic vinegar
- 2 Tbsp fresh thyme leaves
- 3 sprigs of fresh rosemary
- 3 plums, washed and sliced
- Additional sea salt and fresh cracked pepper to taste
Instructions
- Mix together the dry rub ingredients. Pat the pork dry on both sides and heavily season both sides of the meat.
- Mix together the maple syrup, balsamic and fresh thyme in a bowl. Set aside.
- Turn oven on broil.
- Heat a cast iron skillet over medium to high heat. When warm, add 2 Tbsp extra virgin olive oil. When it is shimmering, add the pork and cook for 3 minutes per side. Use 4 minutes if the pork is extra thick. When done, remove and set aside.
- Add another 2 Tbsp of extra virgin olive oil to the pan and when shimmering add the onions. Cook stirring consistently for 4 minutes.
- Add 1 cup of chicken broth and deglaze the pan, scraping all the black bits. Because it is a cast iron pan, bits and sauce might look more black than brown right now. Simmer until about 2/3 of the chicken broth has evaporated off (about 2-3 minutes).
- Add the pork chop and plums back to the pan. Then pour the sauce over the pork chops and plums. Add the rosemary and make sure it is submerged in the sauce. Simmer for 5 minutes.
- Spoon the sauce over the pork chops and put the whole pan in the broiler for 5-7 minutes depending on pork chop thickness.
- If the sauce has become overly thick, add 1/3 cup of water. Serve with additional fresh thyme, sea salt and fresh cracked pepper to taste.
Leave a Reply