Cinnamon-Spiced Pork and Plums

4 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 pork chop, 1/4 cup sauce, and 1 1/2 teaspoons parsley)
By Melanie Barnard
November 2005
RECIPE BY Cooking Light

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

Ingredients

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon coarsely ground black pepper
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1 teaspoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 teaspoon butter
  • 1 cup pitted dried plums, halved (about 4 ounces)
  • 1/3 cup dry white wine
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Nutritional Information

  • Calories 334
  • Caloriesfromfat 33%
  • Fat 12.3g
  • Satfat 4.3g
  • Monofat 5.7g
  • Polyfat 1g
  • Protein 32g
  • Carbohydrate 20.6g
  • Fiber 2.7g
  • Cholesterol 94mg
  • Iron 2.1mg
  • Sodium 252mg
  • Calcium 43mg

How to Make It

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

JimPeters's Review

BARTZIE
November 13, 2012
I have made this several times. It is one of my wife's favorites and guests have really liked it. I have usually prepared it according to the recipe and would give it a high marks as is. this time I varied the recipe slightly by butterflying a pork loin, browning everything as instructed, rolling the pork loin with plum mix in the pork loin, tying it together, and baking it until done (10-15 minutes) in the remaining sauce. It came out great. it looked dramatic and the prep and cooking time was under 45 min.

Hollypop's Review

Hollypop
January 10, 2011
I was surprised how this dish tasted after all the great reviews. I followed the recipe exactly and thought the sauce was very bland. It really had no flavor at all. Will not make again

Belladonna714's Review

JimPeters
February 03, 2010
After reading all the great reviews I was sooo excited to try this recipe. For the life of me I cannot figure out where I possible went wrong. I followed the recipe to the T, and although the prunes were deliciously sweet and the pork came out juicy, there was absolutely zero flavor! So dissapointing! Needless to say I will not be making this again.

BARTZIE's Review

Belladonna714
February 02, 2010
WOW. SO EASY AND SO DELISH!! LAYLA MUST HAVE DONE SOMETHING WRONG. I USED TWO BONELESS SKINLESS BREASTS (NO PORK ON HAND) BUT SINCE THEY ALMOST CAME TO A POUND I KEPT THE PROPORTIONS THE SAME EXCEPT USED LESS PRUNES BECAUSE A WHOLE CUP SEEMED LIKE TOO MUCH FOR TWO SERVINGS. THERE WAS ALOT OF JUICE SO I COOKED IT DOWN AND CONCENTRATED IT TO A FAIRLY THICK CONSISTENCY AND IT WAS WONDERFUL. I SERVED IT WITH BROWN RICE BUT I THINK IT SCREAMED FOR MASHED POTATOES. NEXT TIME I'LL TRY PORK AND MAYBE ADD A PINCH OR TWO OF CAYENNE CUZ IT TASTES A LITTLE INDIAN. HIGHLY RECOMMEND AND WOULD SERVE TO COMPANY AND IT'S SO EASY!! DEFINITELY COOK THE SAUCE DOWN.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com