2 plums (any color works!)
2 sprigs fresh thyme, leaves removed from the stems
4 to 5 pork chops
1/2 cup balsamic vinegar
rainbow or black peppercorns
20 minutes to dinner, heat your grill in preparation for the pork chops. Season the pork with olive oil and salt and pepper to taste.
While the grill heats up, halve the plums to remove the pits and chop the fruit into small dice.
In a cast iron skillet or small saucepan, simmer the plums, balsamic vinegar, 1 tablespoon brown sugar, and 1 teaspoon freshly ground peppercorns over low heat until it’s reduced by half and the plum pieces are softened, but still chunky.
Meanwhile, grill the pork chops for approximately 3 to 5 minutes per side or until golden brown, and remove from the heat.
As you sit down to eat, top the grilled pork chops with a heaping spoonful of the balsamic plum reduction. Serve with a bright, leafy green salad.