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DRIED PLUM AND PORK SKILLET SUPPER

Prep Time: 10 minutes
Servings: 4

Ingredients

• 4 pork loin chops, about 3/4 inch thick
• 2 tablespoons all-purpose flour
• 1½ tablespoons butter or olive oil
• 1 cup sliced red onion
• 1¼ cups chicken bouillon or broth
• 1 cup dry red wine
• 3/4 cup (about 5 ounces) pitted dried plums
• 1/2 cup dried apricot halves
• Salt and pepper
 

Preparation

Coat both sides of pork chops with flour.

In large nonstick skillet, heat butter over medium-high heat until melted.

Place pork chops in skillet; cook 10 minutes or until browned, turning once.

Remove from skillet; set aside.

Add onion to same skillet; cook and stir 5 minutes or until lightly browned.

Return chops to skillet.

Add bouillon and wine; bring to a boil.

Reduce heat; cover and simmer 30 minutes.

Add dried plums and apricots; cover and continue cooking 10 minutes or until chops are just tender.

Remove chops to platter; keep warm.

Cook sauce until slightly thickened; season with salt and pepper, as desired.

Spoon fruit sauce over chops.

Nutritional Information (per serving)
Calories  410 
Cholesterol  82mg 
% of Calories from Fat  26% 
Fat  12g 
Sodium  870mg 
Carbohydrates  38g 
Protein  29g 
Fiber  4g 
 

California Dried Plum Board - www.californiadriedplums.org