Rating: 4.5 stars
38 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Port wine, plum preserves, and balsamic vinegar combine for a sweet and savory glaze for these juicy pork chops. Couscous and green beans complete the meal.

David Bonom
Recipe by Cooking Light January 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 pork chop and about 1 tablespoon glaze)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add pork to pan; cook 3 1/2 minutes on each side. Remove from pan.

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  • Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and plum preserves; cook for 30 seconds or until smooth, stirring constantly. Return pork to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.

Nutrition Facts

281 calories; calories from fat 30%; fat 9.5g; saturated fat 3.6g; mono fat 4.2g; poly fat 0.6g; protein 25.3g; carbohydrates 20.5g; fiber 0.1g; cholesterol 71mg; iron 0.8mg; sodium 508mg; calcium 31mg.
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