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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 30%
  • Fat: 9.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.3g
  • Carbohydrate: 20.5g
  • Fiber: 0.1g
  • Cholesterol: 71mg
  • Iron: 0.8mg
  • Sodium: 508mg
  • Calcium: 31mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Balsamic-Plum Glazed Pork Chops Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy