Print Options:

Pork Chops with Mustard and Plum Jam





Yields
Makes 4 servings

Her mother's homemade plum jam inspired Janis Dickinson to come up with this pork chop recipe.

 2 tablespoons olive oil
 4 boned center-cut loin pork chops (each about 3/4 in. thick and 6 oz.)
 1 onion (about 8 oz.), peeled and sliced 1/4 inch thick
 1 cup dry white wine
 2 tablespoons plum jam
 1 tablespoon Dijon mustard
  Salt and pepper
Step 1
1

Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add pork chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer pork chops to a plate.

Step 2
2

Reduce heat to medium and add onion. Stir frequently until onion is limp, 5 to 8 minutes. Stir in wine, jam, and mustard, and bring to a simmer.

Step 3
3

Return pork chops to pan and cook until they are barely pink in the center (cut to test), about 5 minutes. Sprinkle with salt and pepper. Transfer chops to plates and spoon sauce over them.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories487
% Daily Value *
Total Fat 28g36%

Saturated Fat 8.4g43%
Cholesterol 114mg38%
Sodium 201mg9%
Total Carbohydrate 11g4%

Dietary Fiber 0.9g4%
Protein 35g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.