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.
Pan-Seared Pork Chops with Molasses-Plum Sauce
Aside from seasoning the meat, salt also brings the sweet-savory flavors of the sauce into balance. If you prefer, you can easily substitute chopped dried cherries or cranberries for the blueberries and still get a great-tasting dish. Serve these saucy pork chops alongside rice or couscous.
More From Cooking Light
- Calories: 299
- Calories from fat: 29%
- Fat: 9.6g
- Saturated fat: 2.9g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 0.8g
- Protein: 27.1g
- Carbohydrate: 26.6g
- Fiber: 1.9g
- Cholesterol: 69mg
- Iron: 1.7mg
- Sodium: 434mg
- Calcium: 61mg
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup dried blueberries
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/8 teaspoon ground coriander
- 3 plums, pitted, peeled, and coarsely chopped (about 1 3/4 cups)
- Cooking spray
- 4 (6-ounce) bone-in center-cut pork chops (about 1 inch thick)
- Fresh parsley sprigs (optional)
- 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.
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