Pork Chops

with dried plum sauce Makes 4 servings (1 cup sauce) Total time: 30 minutes

HEAT:

1 4

DEGLAZE:

1

1 1

1 2 cup dry red wine (such as Zinfandel) sprig rosemary cup low-sodium chicken broth cup chopped dried plums tsp. brown sugar

WHISK:

2 1 1 2 Tbsp. olive oil boneless center-cut pork chops (5 oz. each; 1/2- inch thick), seasoned with salt and black pepper Tbsp. minced shallots Tbsp. balsamic vinegar tsp. cornstarch Tbsp. unsalted butter Tbsp. chopped fresh parsley Heat oil in a sauté pan over medium-high until shimmering.

Add pork chops and cook until a thermometer inserted in centers registers 140°, 2–3 minutes per side; transfer to a plate and tent with foil. Add shallots to pan and cook until fragrant, 30 seconds.

Deglaze pan with wine, add rosemary and bring to a boil. Cook until wine is reduced by half, 2 minutes. Add broth, plums, brown sugar, and any residual juices from chops; bring to a boil, then reduce heat to medium, and simmer until plums soften, 2–3 minutes.

Whisk together vinegar and cornstarch then whisk into sauce and cook until thickened, 2 minutes. Off heat, whisk butter into sauce; season with salt and pepper. Return pork to sauce just to heat through. Top servings with parsley.

Per serving: 352 cal; 11g total fat (4g sat); 101mg chol; 95mg sodium; 23g carb; 2g fiber; 33g protein

Adding a sprig of fresh rosemary to the sauce enhances its flavor, but remove the sprig before serving.

To prevent the cornstarch from clumping, combine it with the vinegar before adding to the sauce.