4 (6-ounce) bone-in center-cut pork chops (about 1 inch thick)
Fresh parsley sprigs (optional)
How to Make It
Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in broth, blueberries, vinegar, molasses, 1/4 teaspoon salt, 1/4 teaspoon pepper, coriander, and plums; bring to a boil. Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over pork chops. Add pork chops to skillet; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done. Remove pork chops from skillet; cover and keep warm. Add plum mixture to skillet; bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork. Garnish with parsley, if desired.
Without doubt, one of the most delicious pork chop dishes I've ever made--maybe the most delicious! Timing is perfect on chops, and the sauce is really tangy, savory, and well-balanced. Made great use of some plums that were just not going to soften. I did use dried mixed berries (blueberries, cherries, cranberries) instead of 100% blueberries, but that was the only change. Served with mashed potatoes, steamed green beans,and a glass of hard cider (Hornsby's amber) for a real feast.
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