Simple Supper: Catalonian Pork Chops & Plums

It gets so hot, those sweltering Texas summers. The kind of heat that makes walking across a parking lot daunting. Or makes you wish public nudity was acceptable. The kind of heat that bonds you to your much beloved AC. Or makes pitchers of frozen sangria disappear in a flash. These chops immediately brought me back to fantastically torrid summer days. Rich, fruity & mouth-watering, these Catalonian pork chops are almost as good as that cold pitcher of sangria. Almost.

Catalonian Pork Chops & Plums

2 boneless pork chops
2 ripe plums
3/4 c. dry red wine
1 2" cinnamon stick
2 tbsp. olive oil
salt to taste
pepper to taste

Salt & pepper the chops & cook them in olive oil turning often - this will take about 8 - 10 minutes total depending on the thickness of your chops. While the chops are cooking, slice the plums in 1/2" - 1" thick slices & toss them with half of the red wine. Drop the cinnamon stick in & let the plums marinate while the chops finish cooking.

Once cooked though, set the chops aside & cover them to keep them warm. De-glaze the pan with the remaining red wine & simmer for a moment. Add the plums, remaining red wine, & cinnamon stick & simmer over high heat until the liquid has reduced by half. Serve the chops with plum slices & drizzle with the red wine sauce.