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.
Balsamic-Plum Glazed Pork Chops
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)
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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
- 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)
- 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.
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