The sweetness of the plums compliments the saltiness of the pork making a perfectly balanced dish.
Heat oven to 350°F.
Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add plums, thyme leaves, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, stirring occasionally, until the plums soften and release their juices, about 3 minutes. Transfer to a bowl.
Return skillet to medium heat and add remaining oil. Season the pork chops with the remaining salt and pepper. Cook until browned on 1 side, about 5 minutes. Turn, top each chop with 1 thyme sprig, and cook for 5 minutes more. Spoon the plums around the chops and transfer skillet to oven.
Roast until the pork is cooked through, about 5 minutes. Divide the chops and plums among individual plates.