Rating: 3 stars
4 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Described as "juicy, flavorful, and tender" in an online review, this dish dresses up pork chops with dried plums. Serve with couscous.

Melanie Barnard
Recipe by Cooking Light November 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 pork chop, 1/4 cup sauce, and 1 1/2 teaspoons parsley)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.

    Advertisement

Nutrition Facts

334 calories; calories from fat 33%; fat 12.3g; saturated fat 4.3g; mono fat 5.7g; poly fat 1g; protein 32g; carbohydrates 20.6g; fiber 2.7g; cholesterol 94mg; iron 2.1mg; sodium 252mg; calcium 43mg.
Advertisement
Advertisement