Off The Cuff Cooking: Maple Balsamic Pork w/ Plums

For the second day in a row, I was feeling inspired to cook what was on hand and do it fast. For the second day in a row, I loved the results.

Here is my "recipe" for Maple Balsamic Pork Chops with Plums:

Time: approx. 30 min.
Serves: 4 (or 2 very enthusiastic eaters)
Nutritional facts: Fatty meat, real butter, and deliciously sweet maple syrup, so have a hefty side of greens and don't worry about it.

Ingredients:
4 Pork chops, thawed
1/2 stick unsalted butter
1 1/2 tsp. dried thyme
1/4 c. Maple Syrup
1/4 c. Balsamic Vinegar
1/4 c. White Wine
Salt and freshly ground pepper
1/2 a large onion (more or less to taste) sliced into thin rings
2 small black plums, washed and sliced into small wedges

Melt butter over med-high heat until bubbling in the pan. Season pork chops with salt and pepper and add to pan, browning each side for 1-2 min. Remove pork and set aside. Toss onion and plum wedges in the pan, quickly adding maple syrup, balsamic, and wine. Reduce heat to med-low and toss ingredients until onions and plums soften- about 1 min. Return Pork to pan with onions and plums and add thyme. Cover and cook until meat is cooked to desired doneness (pork has somewhat recently been deemed safe to eat when still slightly pink, but I like mine well done.) Serve immediately with rice or couscous and green beans or other vegetables.