Recipes

In a large saucepan over medium heat, melt the butter until foamy. Reduce the heat to low and add the plums. Cook until the fruit is soft and the juices have released to form a sauce, stirring occasionally, about 10–12 minutes. Season with a small pinch of salt to taste and set aside.

Meanwhile, heat the cooking oil in a large sauté pan. Season the pork chops with a pinch of salt and pepper on each side, then add to the pan. Reduce the heat to medium and cook until browned on both sides and juices run clear when pierced with a fork, turning once—about 18 minutes.

While the pork chops cook, whisk together the olive oil and vinegar in a small mixing bowl. Season with a pinch of salt and pepper, then toss lightly with the frisée just before serving.

To serve, place each pork chop on a plate and spoon the warm plum sauce over the top. Add a pinch of freshly ground pepper if desired, and serve with the dressed frisée.