Pork Chop & Plum Reduction

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Open the container of potatoes (a) and carefully drain the water. Pour the potatoes into the pan and season with a pinch of salt and pepper. Cook the potatoes for 3 minutes without stirring, (but check after 2 minutes to make sure they are not burning).
3. After 3 minutes, flip the potatoes over and cook for 1 minute. Then transfer the potatoes to a baking tray lined with foil and place in your preheated 425 degree oven. Bake for 12 minutes.
4. Wait until the potatoes have baked for 5 minutes, then cut open the package of pork (b) and place the chops on a plate. Season on both sides with a pinch of salt and pepper. Put the skillet you were using back over medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Sear the pork chop for 2 minutes, then flip it over and sear the other side for 2 minutes. Add a minute to each side if making 4+ servings.
5. If the potatoes have baked for 12 minutes, pull them out of the oven and flip them over. Place the pork onto the tray beside or on top of the potatoes and bake for 8 minutes. After 8 minutes, pull the tray out of the oven and place the pork on a cutting board to rest.
6. Place the skillet you were using back on the stovetop over medium-high heat for 2 minutes. Add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the haricot verts (c) and season lightly with a pinch of salt. Cook for 1 minute without stirring, then add the prosciutto, sage, shallots and garlic (d) to the pan. Stir well. Saute for 30 seconds, then add the potatoes into the pan. Saute for 1 minute, stirring occasionally.
7. Take the pan off the heat and add a splash of plum and green peppercorn reduction (e). Gently stir. Taste and add more salt and pepper if you wish.
8. Spoon the potatoes and haricots verts onto your plates. Slice the pork into 1/2-inch thick slices and place on top. Drizzle with the remaining reduction.