Pork Chops with Pear Plum Sauce and Roasted Potatoes

Ingredients

For pork chops and sauce: 

• 1 tbsp. lard
• 4 bone-in or boneless pork chops
• Sea salt and black pepper, to season
• 2 tbsp. apple cider vinegar
• 2 tbsp. maple syrup or honey
• 1 tbsp. roughly chopped fresh rosemary
• 1 cup chicken broth
• 1 tbsp. freshly grated ginger
• 1-2 ripe pears, sliced lengthwise
• 1-2 ripe plums, sliced lengthwise 
• 1/2 sweet yellow onion, sliced in wedges 
• 1 tsp. corn starch
• 2 tbsp. cold water 

For rosemary potatoes 

• 1 tbsp. lard
• Sea salt and pepper, to season
• 1 tbsp. rosemary, roughly chopped
• 2-3 lbs. potatoes, roughly diced 

Directions

1. Preheat the oven to 425 F and start by prepping the potatoes. Heat the lard in a skillet over low heat until liquid. Then, toss with potatoes, sea salt and pepper, and rosemary. Distribute on a baking sheet or pan and cook for 25-30 minutes, or until crispy. 
2. While the potatoes are cooking, add 1 tbsp. of lard to a skillet over medium-high heat. Season pork chops with salt and pepper on one side, and add to the skillet, searing until browned, about 3-4 minutes. Season on other side, flip and sear until browned on other side as well, another 3-4 minutes. Cook, flipping occasionally, until the internal temperature reaches 145 F. 
3. Set browned pork chops aside to rest. Mix together apple cider vinegar, maple syrup or honey, and rosemary. 
4. Pour vinegar mixture into the same skillet over medium to medium-high heat, scraping the brown bits off the bottom. Let bubble for about 10-20 seconds, then add chicken broth into the pan. Bring to a simmer. 
5. Once broth is simmering, add sliced pears, onions, and ginger. Toss to coat and simmer for about 3-4 minutes. 
6. Add plums and simmer for about 2-3 minutes more, or until everything is soft. 
7. Whisk cornstarch and cold water together. Slowly stir into the simmering sauce, stirring continually until sauce is thickened. Turn heat off and add pork chops back to the pan. 
8. Serve pork chops with sauce spooned over, and rosemary potatoes on the side. 

*Recipe edited from Killing Thyme