Sweet, juicy plums create a sticky, glossy glaze for savory pork chops in this elegant yet easy dish. The Pork and Plum Glazed Chops balance natural sweetness with soy and ginger for a complex sauce. It’s a restaurant-worthy meal you can make any night of the week.
Love Pork and Plum Glazed Chops? So do we! If you're into Savory Combo Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Pork and Plum Glazed Chops
- Perfect sweet-savory balance: Plums caramelize with soy and ginger for exciting flavor.
- Easy gourmet results: One-pan cooking means less cleanup and impressive taste.
- Juicy, never-dry pork: Searing then simmering locks in tenderness.
- Celebrates seasonal fruit: Turns peak plums into a stunning main course.
Ingredients & Tools
- 4 bone-in pork chops, about 1-inch thick
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 4 ripe plums, pitted and chopped
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 cup chicken broth
- Salt and black pepper to taste
- Fresh thyme or scallions for garnish (optional)
Tools: A large, oven-safe skillet is key here, along with a microplane or fine grater for the ginger, and a pair of tongs for flipping the chops.
Notes: Don’t use thin-cut chops—thicker cuts stay juicier. Use ripe but firm plums that give slightly to a gentle squeeze.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 16 g |
| Carbs: | 24 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right pork chops. Bone-in, center-cut chops that are about 1-inch thick are your best bet. The bone helps insulate the meat for more even cooking, and the thickness prevents them from drying out before you get a good sear.
- Don’t skip the fresh ginger. The jarred stuff just doesn’t provide the same bright, zingy punch. A microplane makes grating it a breeze—you’ll use the ginger, skin and all, and it will dissolve beautifully into the sauce.
- Let your chops come to room temperature. Taking the chops out of the fridge 20-30 minutes before cooking helps them cook more evenly. A cold chop straight from the fridge can seize up and lead to a tough exterior and an undercooked center.
- Pat your chops completely dry. This is the secret to a perfect, crispy sear instead of a steam. Use paper towels to thoroughly dry the surface of the meat right before it hits the hot skillet.
How to Make Pork and Plum Glazed Chops
Step 1: Start by prepping all your ingredients. This is a fast-moving recipe once you start cooking, so having everything chopped and measured makes the process smooth. Pat your pork chops completely dry with paper towels and season both sides generously with salt and black pepper. Chop your onion, mince the garlic, grate the ginger, and pit and chop the plums.
Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering hot, carefully add the pork chops. You should hear a satisfying sizzle. Sear them for 3-4 minutes on the first side, without moving them, until a beautiful golden-brown crust forms. Flip them and sear for another 3 minutes on the other side. They won’t be cooked through yet—that’s perfect. Remove them from the skillet and set them on a plate.
Step 3: Reduce the heat to medium and add the chopped onion to the same skillet. You’ll notice all those browned bits from the pork left in the pan—that’s pure flavor! Sauté the onion for about 4-5 minutes until it becomes soft and translucent. Then, add the minced garlic and grated ginger, stirring constantly for just 30 seconds until they become incredibly fragrant.
Step 4: Now, add the chopped plums, soy sauce, rice vinegar, honey, and chicken broth to the skillet. Use your spoon to scrape up any remaining browned bits from the bottom of the pan—this is called deglazing, and it’s the key to a deeply flavorful sauce. Bring the mixture to a simmer, stirring occasionally.
Step 5: Let the plum mixture simmer for about 5-7 minutes. You’ll see the plums start to break down and the liquid will begin to thicken slightly. Use the back of your spoon to gently mash some of the plum pieces—this will help create a chunkier, more textured glaze.
Step 6: Return the seared pork chops and any accumulated juices from the plate back into the skillet, nestling them into the plum glaze. Spoon some of the glaze over the top of the chops. Let everything simmer together for another 5-8 minutes, flipping the chops halfway through. The sauce will continue to reduce and coat the back of a spoon. The pork is done when it reaches an internal temperature of 145°F (63°C) on an instant-read thermometer.
Step 7: For a final touch, if your skillet is oven-safe, you can pop the whole thing under a preheated broiler for 1-2 minutes to get a little extra caramelization on top. Keep a very close eye on it to prevent burning! Otherwise, just let the chops rest in the skillet off the heat for 5 minutes. This allows the juices to redistribute throughout the meat.
Step 8: To serve, place a pork chop on each plate and spoon the generous amount of chunky plum glaze over the top. Garnish with a sprinkle of fresh thyme leaves or thinly sliced scallions for a pop of color and freshness. The final dish should be glossy, fragrant, and utterly irresistible.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze chops and glaze separately for up to 2 months.
- Reviving: Reheat gently in a covered skillet with a splash of broth.
Serving Suggestions
Complementary Dishes
- Fluffy jasmine rice or creamy polenta — The neutral, comforting base is the perfect canvas to soak up every last drop of that incredible plum glaze. You won’t want to leave a single bit of sauce behind.
- Simple roasted broccoli or green beans — A slightly charred, savory vegetable provides a wonderful textural contrast and a fresh counterpoint to the rich, sweet-and-savory main.
- A crisp, refreshing slaw — A vinegar-based slaw with cabbage and carrots cuts through the richness of the dish and adds a fantastic crunchy element to the meal.
Drinks
- A dry Riesling or Pinot Noir — The slight sweetness and acidity in a Riesling complements the fruit, while a light-bodied Pinot Noir can stand up to the pork without overpowering the delicate plum flavors.
- A ginger beer mocktail — For a non-alcoholic option, the spicy kick of ginger beer echoes the ginger in the glaze and provides a bubbly, refreshing palate cleanser.
Something Sweet
- Lemon sorbet with a fresh mint leaf — The bright, clean, and tart finish of a lemon sorbet is the perfect way to end the meal after the rich and savory main course.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan when searing. If you put all four chops in a skillet that’s too small, they’ll steam instead of sear. You need space for the moisture to evaporate so they can properly brown. If necessary, cook them in two batches.
- Mistake: Cooking the garlic and ginger for too long. They burn very easily and will turn bitter, which can ruin the entire sauce. Just a quick 30-second stir until fragrant is all you need before adding the liquid.
- Mistake: Skipping the rest time for the pork. I know it’s tempting to dig right in, but letting the chops rest for five minutes after cooking allows the muscle fibers to relax and reabsorb the juices. If you cut in immediately, all those lovely juices will just run out onto the plate.
- Mistake: Using rock-hard, unripe plums. They won’t break down and sweeten the sauce properly. You need plums that are ripe and fragrant for the best flavor and texture in your glaze.
Expert Tips
- Tip: Get a better sear by not moving the chops. Once you place the chop in the hot oil, resist the urge to poke or move it for a full 3-4 minutes. This is what builds that delicious, restaurant-quality crust.
- Tip: Use an instant-read thermometer. This is the single most reliable way to achieve perfectly cooked, juicy pork every single time. Pull the chops from the heat at 145°F (63°C), and carryover cooking will do the rest.
- Tip: Strain the glaze for a smoother sauce. If you prefer a silky-smooth sauce over a chunky one, simply pour the finished glaze through a fine-mesh sieve, pressing on the solids with a spoon, before spooning it over the pork.
- Tip: Add a pinch of red pepper flakes. For a subtle kick of heat that plays wonderfully with the sweet plums, add a quarter teaspoon of red pepper flakes when you add the ginger and garlic.
FAQs
Can I use a different cut of pork?
Absolutely! Pork tenderloin medallions would work beautifully here—just reduce the initial searing time since they cook faster. You could also use boneless chops, but keep a very close eye on them as they can dry out more quickly than bone-in chops. The key is adjusting the cooking time based on the thickness of the cut you choose.
My plums aren’t very sweet. What can I do?
No problem—this is an easy fix! Just add an extra tablespoon of honey to the sauce to balance the tartness. Taste the glaze as it simmers and adjust the sweetness to your liking. A little brown sugar can also work in a pinch if you’ve run out of honey.
Can I make this sauce ahead of time?
You sure can. The plum glaze can be made up to two days in advance. Simply prepare it through step 5, then let it cool and store it in an airtight container in the fridge. When you’re ready to eat, gently reheat the glaze in a skillet and proceed with adding and cooking the pork chops.
What if I don’t have an oven-safe skillet?
Don’t worry at all. Simply skip the broiler step at the end. To get a bit more caramelization, you can tilt the skillet and spoon the hot glaze over the chops repeatedly during the last few minutes of cooking. It will still be delicious.
How should I store and reheat leftovers?
Store any leftover chops and glaze in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in a covered skillet over low heat with a splash of water or broth to keep the pork moist. Microwaving can make the meat rubbery.
Pork And Plum Glazed Chops
Make juicy Pork and Plum Glazed Chops with a sweet-savory sauce in one pan. This easy recipe delivers restaurant-quality flavor. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
4 bone-in pork chops (about 1-inch thick)
-
1 tbsp olive oil
-
1 small yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
1 inch piece fresh ginger (grated)
-
4 ripe plums (pitted and chopped)
-
2 tbsp soy sauce
-
1 tbsp rice vinegar
-
1 tbsp honey
-
1/2 cup chicken broth
-
Salt and black pepper (to taste)
-
Fresh thyme or scallions (for garnish (optional))
Instructions
-
Start by prepping all your ingredients. This is a fast-moving recipe once you start cooking, so having everything chopped and measured makes the process smooth. Pat your pork chops completely dry with paper towels and season both sides generously with salt and black pepper. Chop your onion, mince the garlic, grate the ginger, and pit and chop the plums.01
-
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering hot, carefully add the pork chops. You should hear a satisfying sizzle. Sear them for 3-4 minutes on the first side, without moving them, until a beautiful golden-brown crust forms. Flip them and sear for another 3 minutes on the other side. They won’t be cooked through yet—that’s perfect. Remove them from the skillet and set them on a plate.02
-
Reduce the heat to medium and add the chopped onion to the same skillet. You’ll notice all those browned bits from the pork left in the pan—that’s pure flavor! Sauté the onion for about 4-5 minutes until it becomes soft and translucent. Then, add the minced garlic and grated ginger, stirring constantly for just 30 seconds until they become incredibly fragrant.03
-
Now, add the chopped plums, soy sauce, rice vinegar, honey, and chicken broth to the skillet. Use your spoon to scrape up any remaining browned bits from the bottom of the pan—this is called deglazing, and it’s the key to a deeply flavorful sauce. Bring the mixture to a simmer, stirring occasionally.04
-
Let the plum mixture simmer for about 5-7 minutes. You’ll see the plums start to break down and the liquid will begin to thicken slightly. Use the back of your spoon to gently mash some of the plum pieces—this will help create a chunkier, more textured glaze.05
-
Return the seared pork chops and any accumulated juices from the plate back into the skillet, nestling them into the plum glaze. Spoon some of the glaze over the top of the chops. Let everything simmer together for another 5-8 minutes, flipping the chops halfway through. The sauce will continue to reduce and coat the back of a spoon. The pork is done when it reaches an internal temperature of 145°F (63°C) on an instant-read thermometer.06
-
For a final touch, if your skillet is oven-safe, you can pop the whole thing under a preheated broiler for 1-2 minutes to get a little extra caramelization on top. Keep a very close eye on it to prevent burning! Otherwise, just let the chops rest in the skillet off the heat for 5 minutes. This allows the juices to redistribute throughout the meat.07
-
To serve, place a pork chop on each plate and spoon the generous amount of chunky plum glaze over the top. Garnish with a sprinkle of fresh thyme leaves or thinly sliced scallions for a pop of color and freshness. The final dish should be glossy, fragrant, and utterly irresistible.08
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