Seared Pork Chops

Meanwhile, cut each plum in half and twist to separate the flesh from the pit. Use a spoon to remove the pit, if necessary. Cut each piece into 1/4-inch slices. Mince or grate the garlic. In small bowl, stir together the Dijon and a drizzle of oil. Brush the pork with the Dijon mixture. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until the bottoms are golden, 4-5 min. Reduce the heat to medium-low. Flip the pork over. Cover and cook until the pork is golden and cooked through, 4-5 min. (TIP: Cook to a minimal internal temp. of 160°F.**)

Meanwhile, heat a medium pan over medium heat. Add a drizzle of oil, then the garlic and Swiss chard. Stir until wilted, 3-4 min. Season with salt and pepper.

When the pork is done, transfer to a plate. Add the plums, 1/2 bottle vinegar (1 bottle for 4 people), 2 tbsp sugar (double for 4 people) and 1/2 pkg cinnamon (1 pkg for 4 people) to the same pan. Cook, stirring and scraping up any brown bits from the bottom of the pan, until warmed through, 2-3 min. (You want the plums to hold their shape!)