I worked with Claire Matern to help Local Roots refresh their website for their fall CSA. Every season, their inventory changes, so we needed to showcase the latest offerings as well as a few simple recipe ideas.
Pork chops are pretty easy to master at home. If you don’t have an oven-safe pan (like it has a metal handle and not a plastic one), you can still complete this dish on the stovetop. Just watch the temperature! And if you do go the way of the oven, don’t forget the handle will be very hot.
In the case you can’t find fresh plums right now, a dollop of apricot jam or sweet chili sauce will do just as nicely.
Pork Chops with Plums and Sage
Serves 2
| Things you'll need: | |
| 2 Local Roots pork chops Salt and pepper, to taste |
2 plums, pitted 2 tablespoons olive oil 4 leaves fresh sage, stems removed |
Pat the completely defrosted pork chops with a paper towel.
Drizzle the olive oil onto the pork chops and season both sides generously with salt and pepper.
Preheat an oven to 400 degrees F.
Heat a cast-iron or oven-safe pan on high on the stove.
Sear the pork chop on both sides for 2 minutes to brown the outside.
Place the pan in the oven for 8 to 10 minutes.
Continue to cook the pork chop until it reaches an internal temperature of 160 degrees F (for medium).
Transfer the pork chop to a plate to rest.
(Not pictured) Using the pan juices, saute the sage leaves for 1 to 2 minutes and pour onto the pork chops.
Serve alongside sliced plums.
Let me know if you try this recipe out!
If you'd like a discount on Local Roots subscriptions, enter the code RANDWICHES at checkout.