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Cinnamon-Spiced Pork and Plums

Cinnamon-Spiced Pork and Plums
Yield

4 servings (serving size: 1 pork chop, 1/4 cup sauce, and 1 1/2 teaspoons parsley)

Described as "juicy, flavorful, and tender" in an online review, this dish dresses up pork chops with dried plums. Serve with couscous.

Ingredients

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon coarsely ground black pepper
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1 teaspoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 teaspoon butter
  • 1 cup pitted dried plums, halved (about 4 ounces)
  • 1/3 cup dry white wine
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 334
  • caloriesfromfat 33 %
  • fat 12.3 g
  • satfat 4.3 g
  • monofat 5.7 g
  • polyfat 1 g
  • protein 32 g
  • carbohydrate 20.6 g
  • fiber 2.7 g
  • cholesterol 94 mg
  • iron 2.1 mg
  • sodium 252 mg
  • calcium 43 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.