Plum Delicious Pork Chops

(Printable Recipe)

It doesn't take sweet sticky BBQ sauce to make the pork chop tempting enough to eat. Here's a plum yummy method that melts the fruity flavor of the sweet plum into the chop without adding the calories and carbs of sugar. And you'll have tender and tasty chops in about 30 minutes, tops.

These are Pork Loin Boneless Center Cut Chops, thin cut. By which I mean they are less than an inch thick. Showcased here with the only other two ingredients you will need: a couple of ripe plums and a little fake sugar. I like Splenda or Truvia because they behave more like sugar for cooking.

Season the pork chops with salt and pepper on both sides.

I sprayed this pan well with non-stick spray and set the heat fairly high. It should be good and hot so you hear a sizzle the instant the chops go in.  They will immediately stick to the pan and start to brown. Don't attempt to turn them over if they don't want to budge. They will let go of the pan when they're finished browning. We're just going to sear both sides quickly to get a good browned and then finish them covered.   Go work on the plums while they're doing their thing.

 The quickest way to slice a plum: Cut from top to bottom until you hit the pit then turn the fruit all the way around with the knife in place so it is only held together in the very center. Twist the two halves in opposite directions and the pit will come free from one side, sticking to the other. Now it's fairly easy to gouge out the pit with a sturdy little measuring spoon.  Slice each half into 5 or 6 thick slices.

Your chops should be nicely browned by now and ready for some fruity topping. Sprinkle each with a little Splenda and layer on the plum slices. Throw any extras into the pan around the chops. Word of Warning: Don't get all slap happy with that fake sugar and decide it's easier to mix it in with the salt and pepper before you put the chops in the pan. Even fake sugar burns like the real stuff and that lovely browned chop will turn icky black instead.

Now pour in about 1/2 cup of water, cover with a tight lid, and take the heat down to the lowest setting. The water will bring up those excellent browned bits of fond on the bottom of the pan and will create steam to gently cook the chops the rest of the way, which will only take another 10-12 minutes. When ready, they will be fork tender and the plums will practically disintegrate when you touch them. I checked the meat with an instant read thermometer probe to be sure it had reached 160 and moved them immediately to a serving platter.

Serve with Cucumber Jicama Salad for a cool crispy side!



THE SHOPPING LIST:
4 Pork Loin Boneless Center Cut Chops
2 Purple Plums
Splenda or Truvia

**If you're in the weight loss phase of the Take Shape for Life Plan it's OK to cook with the plums, but remove the remaining fruit before eating the chops. You'll still get all the yummy plum flavor!**

SummerFest at the Food Network website (FN Dish) is back! Once again, you'll find my foodie blogs on the Food Network along with other great food lovin' bloggers, offering up our best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce!  This week, it's plums, next week summer squash. Check out these delicious ideas:

Ingredients, Inc.: Pork, Plums and Rosemary Kabobs
Virtually Homemade: Grilled Plum Pizza With Goat Cheese
Cooking Channel: Best Plum Dessert Recipes
BGSK: Grandma Esther's Plum and Walnut Cake
Daily*Dishin: Roasted Chicken With Plum Chili Salsa
Healthy Eats: 6 Ways to Cook With Plums
Napa Farmhouse 1885: Time for Plum Cobbler?
Thursday Night Dinner: Plum BBQ Chicken
From My Corner of Saratoga: Plum Upside Down Cake
Cooking With Elise: Vanilla Plum Tart
Sweet Life Bake: Plum Pineapple Margarita
And Love It Too: Plum Pickin' Pineapple Jam
FN Dish: Perfect Plum Recipes