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Lee Harrelson Photo by: Lee Harrelson

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.

Cooking Light JANUARY 2007

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

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.

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
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Balsamic-Plum Glazed Pork Chops recipe

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