ONE-PAN BASIL-PLUM PORK CHOPS

Serves 4

2 tablespoons olive oil
4 medium bone-in center-cut pork chops (about 1 3/4 pounds total) 
Kosher salt
Freshly ground black pepper
1 medium shallot, finely chopped (about 1/4 cup)
1 pound medium plums (about 4), pitted and cut into 1/2-inch-thick slices
1 tablespoon balsamic vinegar
1 tablespoon tamari or soy sauce
1 tablespoon packed light or dark brown sugar, plus more as needed
1 tablespoon unsalted butter
1/4 cup thinly sliced fresh basil leaves

Arrange a rack in the middle of the oven and heat to 400°F.

Heat the oil in a large cast iron skillet or oven-safe frying pan over medium-high heat until very hot and almost smoking. Meanwhile, pat the pork chops dry with paper towels. Generously season all over with salt and pepper. Add the pork to the pan and sear undisturbed until golden-brown on the bottom, 5 to 6 minutes. Transfer to a large plate.

Reduce the heat to medium, add the shallot, season with salt, and cook, stirring occasionally, until tender, about 1 minute. Remove from the heat. Add the plums, vinegar, tamari or soy sauce, and 1 tablespoon brown sugar and stir to combine. Place the pork chops browned-side up over the plums and add any juices accumulated on the plate.

Roast until the pork registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, 6 to 10 minutes depending on the thickness of the chops. Transfer the pork chops to serving plates. Add the butter to the pan and stir until fully melted. Taste the sauce and season with more sugar and salt as needed. Sprinkle with the basil and serve the plum sauce over the pork chops.