Ingredients
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
Preparation
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.
