Pan-Seared Pork Chops with Molasses-Plum Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Aside from seasoning the meat, salt also brings the sweet-savory flavors of the sauce into balance. If you prefer, you can easily substitute chopped dried cherries or cranberries for the blueberries and still get a great-tasting dish. Serve these saucy pork chops alongside rice or couscous. Ingredients:
2 teaspoons olive oil |
1/2 cup chopped onion |
3/4 cup fat-free, less-sodium chicken broth |
1/4 cup dried blueberries |
3 tablespoons cider vinegar |
2 tablespoons molasses |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1/8 teaspoon ground coriander |
3 plums, pitted, peeled, and coarsely chopped (about 1 3/4 cups) |
cooking spray |
4 (6-ounce) bone-in center-cut pork chops (about 1 inch thick) |
fresh parsley sprigs (optional) |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in broth, blueberries, vinegar, molasses, 1/4 teaspoon salt, 1/4 teaspoon pepper, coriander, and plums; bring to a boil. Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over pork chops. Add pork chops to skillet; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done. Remove pork chops from skillet; cover and keep warm. Add plum mixture to skillet; bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork. Garnish with parsley, if desired.
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