Based on a recipe from GlutenFreeGirl.com
2 tablespoons purified bacon fat (or other searing oil of your choice, olive or walnut oil work well)
3 to 4 pork chops (I used thick cut, but thinner cut will work too, just adjust cooking time)
salt and pepper
2 tablespoons butter
1 red onion, finely diced
12 italian plums, quartered (smaller than other plums)
1/4 cup agave syrup
2 tablespoons white balsamic vinegar
1/2 cup apple or orange juice (both work well)
In a medium bowl, fill 2/3 of the way with water and mix in 1/4 cup salt. Add the raw pork chops to the brine bath and let sit for 30 miniutes. Remove from the water, pat dry with paper towels and place on a plate or dish. Season both sides with salt and pepper.
Meanwhile, in a 12″ skillet, melt the butter over medium-high heat, being careful not to brown it. When it has melted and becomes bubbly, add the diced onions and stir it frequently. As the onions become soft and translucent, add the plums and sautée them for a few moments.
While the onions and plums are cooking, heat a 12″ oven-proof skillet over med heat, then add the bacon fat. Once the fat has just melted, add the pork chops and sear for 2 to 3 minutes, or until browned. Flip the pork chops and sear the other side.
When the plums have started to soften, add the agave and white balsamic vinegar. Stir and cook, simmer and until the plums are fully softened, and the flesh yields easily to the fork. Add the apple or orange juice and stir some more, then add the seared pork chops. Cover with a lid and lower heat to low. Cook for 5 to 10 minutes or until the meat register 155 degrees (there should be a teeny tiny amount of pink in the middle, or none at all if you prefer your pork more well done).
Place the pork chops on a plate and spoon the plum sauce over the top.
You can view the original post here: http://glutenfreegirl.com/when-life-hands-you-plums/