I adapted this recipe from the one created by Gluten-Free Girl a few years ago. I used thin butterfly chops instead of thick chops, but you could use the cut you want. I also used regular plums instead of Italian plums (again), which may account for the beautiful red color of the sauce, and omitted the orange juice (I thought we had some left in the fridge, but the Engineer had finished it at breakfast). It was absolutely delicious! I probably should have let it cook a little longer, because it wasn’t quite thick enough, but that didn’t matter to us. There was sauce left over (I'd say it's about 4 servings), and I ended up eating it with a spoon, straight from the fridge, as a sweet side dish. I’ll definitely be making this again! I’m sure it would go well with duck, too.
2 Tbsp of high-quality, unsalted butter (or lactose-free margarine)
1 red onion, finely diced
6 plums, slivered into quarters
1 handful of brown sugar (about ½ cup, if you want to be fussy)
1 glug of balsamic vinegar (2 or 3 Tbsp)
Melt the butter over medium-high heat, being careful not to brown it. When it has melted and becomes bubbly, tip the diced onion into the skillet and stir it frequently. As the onion becomes soft and translucent, add the slivered plums and sauté them for a few moments.
When the plums have started to grow soft and sag, add the handful of sugar and the glug of balsamic vinegar.
Stir and cook, simmer and allow the plums to become fully softened, until the flesh yields easily to the fork. Continue cooking until the entire mixture has congealed and smells so good that you can no longer resist it.
Serve over pork chops (or duck breasts, or a vegan dish of your choice).
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