Pork Chops with Plums and Red Onion Skillet

Let’s Talk About That Skillet

I love my big cast iron skillet. It feels solid in my hands. I’ve had it for years. It makes everything taste like home.

You let it get good and hot first. This gives the pork a beautiful crust. The sound of that sizzle is pure happiness. Doesn’t that smell amazing?

A Little Story About Plums

My neighbor Edna had a plum tree. One summer, it made so many plums! She gave me a whole basket full.

I had to get creative. I made jam, cake, and this very dish. Cooking them with pork was a happy accident. The sweet fruit and savory meat just sing together. I still laugh at that lucky mistake.

Why Letting Meat Rest Matters

Don’t skip letting the chops sit with salt. This is so important. It makes the meat tender and full of flavor.

Think of it like a short nap before work. The salt wakes up the juices. The result is a much tastier bite. That’s why this simple step matters so much.

The Magic of Sweet and Savory

This recipe is a perfect dance. You have the rich pork. Then you have sweet plums and sharp red onion.

The lime juice at the end is the secret. It makes all the flavors pop! Fun fact: Cooking plums makes them even sweeter. What’s your favorite sweet-and-savory food? Tell me in the comments!

Bringing It All Together

After you cook the onions and plums, you add butter and lime. This makes a quick, glossy sauce. It’s so easy but feels fancy.

You put the pork chops right back in that sauce. Let them say hello to the fruit. This last mix is what makes the dish a family. Everything belongs together in the skillet.

Your Turn in the Kitchen

This is a wonderful meal for a weeknight. It feels special but is simple. You only have one pan to wash!

Would you try this with peaches or apricots instead? I think you could. What’s your go-to one-pan dinner? I’d love for you to share your ideas. Cooking is about sharing what we learn.

Ingredients:

Ingredient	Amount	Notes
boneless pork chops	2	1 1/2-inch thick
Kosher salt	To taste
Freshly ground black pepper	To taste
olive oil	2 tbsp, divided
red onion	1 large	1/4-inch sliced
garlic cloves	3 large	thinly sliced
fresh thyme leaves	1 tbsp
plums	3 large	1/2-inch sliced
lime juice	Juice of 1
unsalted butter	1 tbsp

A Sweet & Savory Skillet Supper

Hello, my dear. Come sit at the table. Let’s talk about supper. This recipe is a favorite of mine. It feels fancy but is so simple. The plums get all jammy and sweet. They hug the savory pork just right. I still smile making it. It reminds me of late summer evenings. The light is golden, just like these onions.

Here is how we make it. Read each step slowly. Imagine the smells in your kitchen. Doesn’t that sound lovely?

• Step 1: First, be friends with your pork chops. Sprinkle them with salt and pepper. Let them rest on the counter. This takes about 30 minutes. It helps them cook evenly. I use this time to slice the fruit. My grandson once tried to skip this step. His chops were tough! (A hard-learned tip: Pat the chops dry first. Wet meat won’t get a nice crust.)
• Step 2: Now, heat your skillet. I love my old cast iron one. Add a bit of oil. Cook the chops for three minutes per side. They should look golden. Don’t move them around! Let them sit and sizzle. Then put them on a clean plate. They are not done cooking yet. That’s okay.
• Step 3: Lower the heat. In the same pan, add more oil. Toss in your onion slices, garlic, and thyme. Oh, that smell is amazing! Cook until the onions are soft. Stir them often. This takes about five minutes. What herb makes your kitchen smell like a cozy cottage? Share below!
• Step 4: Time for the star! Add your plum slices. Gently stir them in. Cook for a few minutes. You want them warm and soft. But not falling apart. See how their color deepens? Now, take the pan off the heat. Stir in the lime juice and butter. The butter makes everything shiny and rich.
• Step 5: Finally, bring the pork chops home. Place them right into the fruity onion mix. Pour in any juices from the plate. That juice is flavor gold! Let everything get cozy for a minute. Then serve it straight from the skillet. So simple, so good.

Cook Time: 20–25 minutes
Total Time: 55–60 minutes
Yield: 2 servings
Category: Dinner

Let’s Mix It Up!

Recipes are like stories. You can tell them a new way each time. Here are three fun twists for our skillet. I think you’ll love them.

• Chicken & Peach Twist: Use chicken thighs instead of pork. Swap plums for ripe peaches. It tastes like sunshine.
• Veggie-Lover’s Dream: Skip the meat. Use portobello mushroom caps. Cook them just like the pork chops. So hearty and good.
• Spicy Ginger Kick: Add a teaspoon of grated fresh ginger with the garlic. A little pinch of red pepper flakes too. It gives you a nice, warm zing.

Which one would you try first? Comment below!

Making It a Meal

This dish is beautiful all on its own. But a few little touches make it a feast. I love to serve it over a fluffy bed of mashed potatoes. Or with a simple crusty bread to soak up the sauce. A green salad on the side is perfect, too. It adds a fresh crunch.

What to drink? For a special night, a glass of chilled rosé wine is lovely. For everyday, try sparkling water with a slice of lime. It echoes the lime in the dish. Which would you choose tonight?

Keeping Your Skillet Supper Tasty Later

Let’s talk about saving leftovers. This dish keeps well for three days in the fridge. Just pop it in a sealed container. The plums get a bit softer, but still taste sweet.

You can freeze it for a busy month, too. I freeze the pork and fruit mix separately. This stops the plums from getting too watery when thawed. I learned this after a mushy plum incident years ago!

Reheat it gently in a pan with a splash of water. Batch cooking this means a good meal is always ready. That matters on tired evenings. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Skillet Troubles

First, pork chops can be tough. The key is letting them rest before cooking. I remember skipping this once. The meat was chewy! Room temperature meat cooks evenly.

Second, onions can burn if the pan is too hot. Let it cool a minute after the pork. Cooking them slowly makes them sweet. This builds a delicious base for your plums.

Third, plums can turn to mush. Add them just for a few minutes. You want them warm and soft, not saucy. Getting this right gives you perfect sweet bites. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your spice labels.

Q: Can I make any part ahead? A: You can slice the onion and plums early. Keep them separate in bowls.

Q: No fresh thyme? A: Use one teaspoon of dried thyme instead. It will still be lovely.

Q: Cooking for a crowd? A: Use a bigger pan. Cook the pork in batches so it sears well.

Q: Any optional tip? A: A tiny drizzle of honey over the plums is nice. *Fun fact: Plums are part of the rose family!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy skillet meal. It always reminds me of late summer evenings. The mix of juicy fruit and savory pork is so good.

I would be thrilled to see your creation. Share a photo of your dinner table with me. Have you tried this recipe? Tag us on Pinterest! Your stories make my day.

Happy cooking!
—Chloe Hartwell.