Cinnamon-Spiced Pork and Plums

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

Yield: 4 servings (serving size: 1 pork chop, 1/4 cup sauce, and 1 1/2 teaspoons parsley)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 33%
  • Fat: 12.3g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1g
  • Protein: 32g
  • Carbohydrate: 20.6g
  • Fiber: 2.7g
  • Cholesterol: 94mg
  • Iron: 2.1mg
  • Sodium: 252mg
  • Calcium: 43mg

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.
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