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
How to Make It
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.
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.
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.
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