Pluots and Pork recipe

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Ingredients

5 thin boneless pork chops
salt and ground black pepper to taste
1 cup white wine
1 tablespoon light brown sugar, or to taste
4 pluots, stones removed and cut into 12 wedges

Nutrition Info

832.8 calories
carbohydrate: 26 g
cholesterol: 266.4 mg
fat: 22.5 g
fiber: 1.7 g
protein: 103 g
saturatedFat: 7.7 g
servingSize: -
sodium: 252.2 mg
sugar: 21.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium-high heat. Season pork chops on both sides with salt and pepper, cook in skillet until browned, about 3 minutes per side. Remove chops from pan to a plate.

  2. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir brown sugar in to the wine mixture. Add the pluots, place a cover on the skillet, reduce heat to medium, and cook until the pluots break down into a thick sauce, about 10 minutes.

  3. Return pork chops to the skillet and continue to cook until pork chops warm and are slightly pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Recipe Yield

2 servings

Recipe Note

This is a tasty recipe for these tart stone fruits. When they are in season, I always make it. It is great with other stone fruit as well!

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