4 Pork Loin Boneless Center Cut Chops, thin cut
2 Purple Plums
Splenda or Truvia
Season the pork chops with salt and pepper on both sides.Spray a heavy skillet well with non-stick spray and set the heat fairly high. It should be good and hot so you hear a sizzle the instant the chops go in. They will immediately stick to the pan and start to brown. Don't attempt to turn them over if they don't want to budge. They will let go of the pan when they're finished browning. While they're cooking, slice the plums: Cut from top to bottom until you hit the pit then turn the fruit all the way around with the knife in place so it is only held together in the very center. Twist the two halves in opposite directions and the pit will come free from one side, sticking to the other. Now it's fairly easy to gouge out the pit with a sturdy little measuring spoon. Slice each half into 5 or 6 thick slices.
Your chops should be nicely browned by now and ready for some fruity topping. Sprinkle each with a little Splenda and layer on the plum slices. Throw any extras into the pan around the chops. Word of Warning: Don't get all slap happy with that fake sugar and decide it's easier to mix it in with the salt and pepper on the raw chops. Even fake sugar burns like the real stuff and that lovely browned chop will turn icky black instead.
Now pour in about 1/2 cup of water, cover with a tight lid, and take the heat down to the lowest setting. The water will bring up that excellent brown flavor on the bottom of the pan and create steam to gently cook the chops the rest of the way, which will only take another 10-12 minutes. When ready, they will be fork tender and the plums will practically disintegrate when you touch them. I checked the meat with an instant read thermometer probe to be sure they had reached 160.