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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
 

 

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