2poundsFuji apples, cored and quartered (skins left on)
2poundsred plums, pitted and chopped into 2-inch chunks (skins left on)
1/4cupunsweetened apple juice
1/4cupplus 2 tablespoons raw sugar
Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Once the oil begins to shimmer, add the pork chops and sear 3 to 4 minutes per side. Transfer to a plate.
Heat the remaining 1 tablespoon oil in the pan. Add the onions and season with salt and pepper.
Cook, stirring, until tender, 10 to 15 minutes. Add the balsamic vinegar and cook, stirring occasionally, until reduced slightly, 2 to 3 minutes.
Return the pork chops to the pan and add the chicken broth and thyme. Cover, raise the heat to medium high, and simmer for 5 minutes. Uncover and cook until a meat thermometer inserted into the center of a pork chop registers 160°, about 2 to 3 minutes more.
Finish with a drizzle of Balsamic Nectar
Combine the apples, plums, water, apple juice, sugar, and cinnamon in a large pot. Cover and bring to a boil over medium heat.
Reduce the heat to low and simmer until the fruits are fork-tender about 40 minutes.
Stir in the vanilla extract and simmer 1 minute. Allow to cool slightly. Serve warm or chilled.
We used Balsamic Nectar to finish the dish here instead of the pan sauce which gives the dish a sweet and savory taste which pairs wonderfully with the plum-apple chutney.