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1
In a large pot, bring potatoes to a boil in salted water over medium-high.
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2
Reduce to a simmer and cook until potatoes are tender when pierced with a knife, 8 to 10 minutes; drain.
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3
Reserve 1 cup potatoes for Harvest Vegetable Pancake recipe; return remaining potatoes to pot.
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4
With a potato masher, mash potatoes until fluffy and free of large lumps, then whisk in 2 tablespoons olive oil and milk.
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5
Season to taste with salt and pepper, cover pot, and keep warm over low.
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6
Meanwhile, season pork chops with salt and pepper.
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7
In a large skillet, heat 1 teaspoon oil over medium-high.
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8
Working in batches if necessary, cook pork until golden brown on both sides and cooked through, about 6 minutes, flipping once.
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9
Transfer to a serving platter and tent with foil.
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10
Return pan to heat, add onion, and cook until translucent, about 3 minutes.
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11
Add plums and cook, stirring occasionally, until onion is tender and plums begin to soften, about 3 minutes.
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12
Season with salt and pepper.
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13
In a medium bowl, toss salad greens with 4 teaspoons oil and vinegar.
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14
Season with salt and pepper.
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15
Serve pork chops with plum mixture, potatoes sprinkled with scallion greens, and salad.Looking for more dinner options?
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16
Check out our pork chop recipes, chicken recipes, and potato recipes.
