Balsamic-Plum Glazed Pork Chops

Balsamic-Plum Glazed Pork Chops


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Port wine, plum preserves, and balsamic vinegar combine for a sweet and savory pork chop glaze. Couscous and green beans complete the meal.

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Bradenton, FL


  • 1 tsp. butter
  • 4 4-oz. boneless center-cut loin pork chops (about 1/2-inch thick)
  • 3/4 tsp. salt, divided
  • 1/4 tsp. freshly ground black pepper
  • cooking spray
  • 2 Tbs. chopped shallots
  • 1 tsp. bottled minced garlic
  • 1/4 C. port wine
  • 2 Tbs. balsamic vinegar
  • 1/3 C. plum preserves
  • chopped fresh parsley (optional)

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Melt butter in a large non-stick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add pork to pan; cook 3 1/2 minutes on each side. Remove from pan. Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and plum preserves; cook for 30 seconds or until smooth, stirring constantly. Return pork to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.

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