- 2 1/2 pounds russet potatoes (about 4), peeled and cut into 1-inch pieces
- Coarse salt and ground pepper
- 4 tablespoons extra-virgin olive oil
- 1 cup whole milk
- 4 bone-in pork shoulder chops (about 2 pounds total), patted dry
- 1 small yellow onion, diced small
- 3 firm but ripe plums, cut into 3/4-inch wedges
- 5 ounces salad greens
- 1 tablespoon white-wine vinegar
- 2 scallions, greens thinly sliced, whites reserved for another use
- In a large pot, bring potatoes to a boil in salted water over medium-high. Reduce to a simmer and cook until potatoes are tender when pierced with a knife, 8 to 10 minutes; drain. Reserve 1 cup potatoes for Harvest Vegetable Pancake recipe; return remaining potatoes to pot. With a potato masher, mash potatoes until fluffy and free of large lumps, then whisk in 2 tablespoons olive oil and milk. Season to taste with salt and pepper, cover pot, and keep warm over low.
- Meanwhile, season pork chops with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high. Working in batches if necessary, cook pork until golden brown on both sides and cooked through, about 6 minutes, flipping once. Transfer to a serving platter and tent with foil. Return pan to heat, add onion, and cook until translucent, about 3 minutes. Add plums and cook, stirring occasionally, until onion is tender and plums begin to soften, about 3 minutes. Season with salt and pepper.
- In a medium bowl, toss salad greens with 4 teaspoons oil and vinegar. Season with salt and pepper. Serve pork chops with plum mixture, potatoes sprinkled with scallion greens, and salad.
Use any color plums or another type of stone fruit. Peaches, nectarines, and apricots would all work well.