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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!


4 servings

Total Time

30 minutes

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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


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


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

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