Pork Chops with Mustard and Plum Jam

Her mother's homemade plum jam inspired Janis Dickinson to come up with this pork chop recipe.
Makes 4 servings


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2 tablespoons olive oil
4 boned center-cut loin pork chops (each about 3/4 in. thick and 6 oz.)
1 onion (about 8 oz.), peeled and sliced 1/4 inch thick
1 cup dry white wine
2 tablespoons plum jam
1 tablespoon Dijon mustard
Salt and pepper


1. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add pork chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer pork chops to a plate.

2. Reduce heat to medium and add onion. Stir frequently until onion is limp, 5 to 8 minutes. Stir in wine, jam, and mustard, and bring to a simmer.

3. Return pork chops to pan and cook until they are barely pink in the center (cut to test), about 5 minutes. Sprinkle with salt and pepper. Transfer chops to plates and spoon sauce over them.

Created date

June 2004

Nutritional Information

Calories 487
Caloriesfromfat 52 %
Protein 35 g
Fat 28 g
Satfat 8.4 g
Carbohydrate 11 g
Fiber 0.9 g
Sodium 201 mg
Cholesterol 114 mg