Described as "juicy, flavorful, and tender" in an online review, this dish dresses up pork chops with dried plums. Serve with couscous for a one-dish supper.
Yield: 4 servings (serving size: 1 pork chop, 1/4 cup sauce, and 1 1/2 teaspoons parsley)
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
Preparation
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.
Nutritional Information
- Calories:
- 334 (33% from fat)
- Fat:
- 12.3g (sat 4.3g,mono 5.7g,poly 1g)
- Protein:
- 32g
- Carbohydrate:
- 20.6g
- Fiber:
- 2.7g
- Cholesterol:
- 94mg
- Iron:
- 2.1mg
- Sodium:
- 252mg
- Calcium:
- 43mg
Melanie Barnard, Cooking Light
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