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Pork Chops with Mustard and Plum Jam

Yield Makes 4 servings
Her mother's homemade plum jam inspired Janis Dickinson to come up with this pork chop recipe.


  • 2 tablespoons olive oil
  • 4 boned center-cut loin pork chops (each about 3/4 in. thick and 6 oz.)
  • 1 onion (about 8 oz.), peeled and sliced 1/4 inch thick
  • 1 cup dry white wine
  • 2 tablespoons plum jam
  • 1 tablespoon Dijon mustard
  • Salt and pepper

Nutrition Information

  • calories 487
  • caloriesfromfat 52 %
  • protein 35 g
  • fat 28 g
  • satfat 8.4 g
  • carbohydrate 11 g
  • fiber 0.9 g
  • sodium 201 mg
  • cholesterol 114 mg

How to Make It

  1. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add pork chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer pork chops to a plate.

  2. Reduce heat to medium and add onion. Stir frequently until onion is limp, 5 to 8 minutes. Stir in wine, jam, and mustard, and bring to a simmer.

  3. Return pork chops to pan and cook until they are barely pink in the center (cut to test), about 5 minutes. Sprinkle with salt and pepper. Transfer chops to plates and spoon sauce over them.