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Lunch / Dinner

Pork Chops with Dried Plum Sauce

Dried plums are rarely used to their culinary potential, but this sauce just might ignite a new-found appreciation for the unassuming fruit. Simply simmer them in a flavorful combination of red wine, earthy rosemary, and a touch of brown sugar. The plums start to break down, adding silky body to the sauce — a perfect partner for seared pork chops. Get your easy pork chop dinner right here!

Makes

4 servings

Total Time

30 minutes

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Ingredients

HEAT:

DEGLAZE:

WHISK:

Instructions

Heat oil in a sauté pan over medium-high until shimmering.

Add pork chops and cook until a thermometer inserted in centers registers 140°, 23 minutes per side; transfer to a plate and tent with foil. Add shallots to pan and cook until fragrant, 30 seconds.

Deglaze pan with wine, add rosemary and bring to a boil. Cook until wine is reduced by half, 2 minutes. Add broth, plums, brown sugar, and any residual juices from chops; bring to a boil, then reduce heat to medium, and simmer until plums soften, 23 minutes.

Whisk together vinegar and cornstarch then whisk into sauce and cook until thickened, 2 minutes. Off heat, whisk butter into sauce; season with salt and pepper. Return pork to sauce just to heat through. Top servings with parsley

Pork-Chops-with-Dried-Plum-Sauce-Step1

Adding a sprig of fresh rosemary to the sauce enhances its flavor, but remove the sprig before serving.

Pork-Chops-with-Dried-Plum-Sauce-Step2

To prevent the cornstarch from clumping, combine it with the vinegar before adding to the sauce.

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