Pluots and Pork

Pluots and Pork

This is a quick dinner idea, featuring thin pork chops simmered in a sauce made of white wine and fresh, in-season stone fruit. Try it with plums or apricots if pluots aren't available.

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
833 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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).
Pluots and Pork

Ingredients

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

Categories

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