Recipes Ingredients Meat & Poultry Pork Recipes Pork Chops with Plums and Whipped Potatoes 3.0 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 40 mins Servings: 4 Boil a little extra potato tonight to make our Harvest Vegetable Pancake later. These mashed spuds are made with olive oil in place of butter for a more healthful, but equally delicious, dish. Ingredients 2 ½ 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 ¾-inch wedges 5 ounces salad greens 1 tablespoon white-wine vinegar 2 scallions, greens thinly sliced, whites reserved for another use Directions 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. John Kernick Cook's Notes Use any color plums or another type of stone fruit. Peaches, nectarines, and apricots would all work well. Rate it Print