Cinnamon-Spiced Pork and Plums

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

Preparation

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.