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Balsamic-Plum Glazed Pork Chops

Balsamic-Plum Glazed Pork Chops
Lee Harrelson
Yield

4 servings (serving size: 1 pork chop and about 1 tablespoon glaze)

Port wine, plum preserves, and balsamic vinegar combine for a sweet and savory glaze for these juicy pork chops. Couscous and green beans complete the meal.

Ingredients

  • 1 teaspoon butter
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons chopped shallots
  • 1 teaspoon bottled minced garlic
  • 1/4 cup port wine
  • 2 tablespoons balsamic vinegar
  • 1/3 cup plum preserves
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 281
  • caloriesfromfat 30 %
  • fat 9.5 g
  • satfat 3.6 g
  • monofat 4.2 g
  • polyfat 0.6 g
  • protein 25.3 g
  • carbohydrate 20.5 g
  • fiber 0.1 g
  • cholesterol 71 mg
  • iron 0.8 mg
  • sodium 508 mg
  • calcium 31 mg

How to Make It

  1. Melt butter in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add pork to pan; cook 3 1/2 minutes on each side. Remove from pan.

  2. Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and plum preserves; cook for 30 seconds or until smooth, stirring constantly. Return pork to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.