- 4 center-cut, bone-in pork chops (about 6 oz. each)
- 2 tablespoons olive oil
- 1 pound plums, chopped
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon crushed red pepper
- 1 tablespoon chopped fresh rosemary
Season pork. In skillet, heat oil over medium-high. Cook pork until cooked through, 3 minutes per side. In pot, cook next 4 ingredients over medium, covered, 5 minutes. Top pork with chutney and rosemary.