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.
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.
Really great flavor! I used half of a small onion, finely chopped rather than a shallot, orange juice rather than port, and cooked quite a bit longer than the recommended times (I find this is necessary in a lot of recipes, but I wanted to get the onions well cooked).
I found red plum jam at Walmart (Bama brand) for those of you who had trouble, but this is a recipe that a lot of preserves flavors would work in. Like I said, I cooked the pork chops a little longer initially (I had about 3/4 inch thick pieces) than the recommended 3 1/2 minutes, and I also cooked the onions until they were almost translucent (2-4 minutes), added the garlic for about a minute, then the OJ and balsamic which I let cook to simmer and then added the jam. I let all of that simmer for a minute until it was uniform, then added the pork chops back in and let them simmer in the sauce for 3-4 minutes on each side.
Served with homemade oven fries and steamed broccoli.
Great recipe. It was an easy and uncomplicated recipe. The only change I made was using apricot preserves in place of the plum preserves because I had it on hand and it was yummy. You can use any other preserves for different flavors. Can't wait to make it again.
Quick, easy, delicious. Sometimes I use bone-in chops because they have more flavor. Tonight I didn't have plum preserves so used cranberry preserves. My teenage said it "tastes like Thanksgiving" which is pretty high praise from her.
Wonderful, quick to prepare pork recipe. I use good quality cherry preserves because that is what I have on hand; otherwise, I follow the recipe, using port and aged balsamic vinegar. Normally serve this with couscous and sauteed brussel sprouts.
This has become one of our go-to weeknight main dishes - it is quick and easy, and the finished product is delicious - my children love it. I usually use Smucker's Red Plum Jam, as I haven't been able to find plum preserves in my local grocery stores.
I usually serve this with a roasted green vegetable (green beans, broccoli, or brussels sprouts) and brown & wild rice, but last night I made an easy parmesan risotto and some peas...and it was divine.
This is so flavorful. I, like many on here, used chicken broth in leu of the port wine, since I had some on hand. It was really delicious and you can use extra sauce for whatever vegetable side you end up making with it. This is a seriously good dish.
Fantastic! I did use a grill pan and cooked the sauce in a separate pan first then transferred. I cooked with wild rice and string beans with garlic. It was a hit. I didn't make any changes to the recipe but next time I will do a double batch of the sauce. I did cook the pork chops longer but they were thicker than what the recipe called for. It made for a happy hubby and leftovers !
Awesome!!!!!! I could not find plum preserves used cherry instead. I didn't have any port wine on hand so I substituted chicken broth for the port wine used everything else as written. Everyone loved them. Will make this again and again and again.
After reading previous reviews I used bone in pork chops and strawberry preserves. Didn't want leftover ingredients I would not eat. It was not too sweet with a different flavor preserve. Easy to make dish, great flavor and a hit at Sunday dinner.
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