Balsamic-Plum Glazed Pork Chops

Lee Harrelson
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.

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

David Bonom,

January 2007