Balsamic-Plum Glazed Pork Chops

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Port wine, plum preserves, and balsamic vinegar combine for the sweet and savory glaze. Couscous and green beans complete the meal.

Lee HarrelsonLee HarrelsonYield: 4 servings (serving size: 1 pork chop and about 1 tablespoon glaze)

Related: Superfast Pork Chop Suppers


  • 1 teaspoon butter
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons chopped shallots
  • 1 teaspoon bottled minced garlic
  • 1/4 cup port wine
  • 2 tablespoons balsamic vinegar
  • 1/3 cup plum preserves
  • Chopped fresh parsley (optional)


  1. Melt butter in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add pork to pan; cook 3 1/2 minutes on each side. Remove from pan.
  2. Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and plum preserves; cook for 30 seconds or until smooth, stirring constantly. Return pork to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.

See More: Best Grilled Pork Recipes

See More: Top-Rated Side Dishes

Nutritional Information
Calories: 281 (30% from fat)
Fat: 9.5g (sat 3.6g,mono 4.2g,poly 0.6g)
Protein: 25.3g
Carbohydrate: 20.5g
Fiber: 0.1g
Cholesterol: 71mg
Iron: 0.8mg
Sodium: 508mg
Calcium: 31mg

David Bonom, Cooking Light, JANUARY 2007

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