Pluots and Pork recipe
All Recipes Main Dish Recipes Pork Pork Chop Recipes BonelessIngredients
- 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 caloriescarbohydrate: 26 gcholesterol: 266.4 mgfat: 22.5 gfiber: 1.7 gprotein: 103 gsaturatedFat: 7.7 gservingSize: -sodium: 252.2 mgsugar: 21.4 gtransFat: : -unsaturatedFat: : -
Directions Pluots and Pork
Directions
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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.
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.
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).