Pork Chops with Dried Plums
October 26, 2011
"Doesn't the phrase "dried plums" sound much more appealing than "prunes"? The slightly sweet flavor of the pork combines nicely with the tender, fruity dried plums and is based on a classic French combination. This recipe calls for pork chops on the bone. When you cook meat on the bone, the bone essentially becomes a heat conductor. The meat cooks more evenly and tender with less loss of juices. Serve these chops with quick-cooking polenta for a delicious meal in minutes. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
- Serving Size: 1 (433.4 g)
- Calories 220.2
- Total Fat - 11.3 g
- Saturated Fat - 3.6 g
- Cholesterol - 34.3 mg
- Sodium - 992.9 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 3.5 g
- Sugars - 9.1 g
- Protein - 17 g
- Calcium - 116.4 mg
- Iron - 4.2 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.2 mg
Season chops with salt & pepper.
In a large skillet, heat the oil over high heat until shimmering.
Place the pork chops in the skillet land decrease the heat to medium, then cook on both sides until browned and the center of each chop registers 140º on an instant-read thermometer, about 6-8 minutes.
Transfer the chops to a warm platter, cover with foil and keep warm.
To make the sauce, in the same skillet, saute the garlic over medium heat until fragrant 30-45 seconds.
Add the plums and stir to combine, then add the broth and thyme and stir to combine, scraping any browned bits from the bottom of the pan.
Increase the heat to high and cook until the sauce is reduced by half, about 2 minutes; taste and adjust for seasoning.
To serve, pour the sauce over the chops and serve immediately.
Tips & Variations
No special items needed.