I grabbed some pork chops from Trader Joe’s the other night and had no idea what I would do with them during the week. I found a recipe for balsamic-plum pork chops, which required having plum preserves. Who has plum preserves just sitting in the pantry? Well, I had marrionberry preserves in the pantry from a trip to Oregon so I figured I’d use that. What a choice! It tasted fantastic. And our pork chops were so big that we had left overs the next night and the sauce tasted even better. This entire dish takes less than 10 minutes to cook so it is perfect for a busy week night. Trader Joe’s has those awesome frozen mashed potatoes where they’re like little pucks. You just pop about six to seven pucks per serving into the microwave and voila! Add something green and your dinner is nutricious and delicious.
I think whichever berry preserve is your favorite will work just fine. My chops were really thick so I added an extra 90 seconds onto each side. Here’s the recipe.
1 tsp butter
4 (4-oz) boneless center-cut loin pork chops (about 1/2″ thick)
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
2 Tbsp chopped shallots
1 tsp minced garlic (save time, buy bottled)
1/4 cup port wine
2 Tbsp balsamic vinegar
1/3 berry preserve of your choice
Chopped fresh parsley for garnish (optional)
Melt butter in large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 tsp 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; saute 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occassionally. Stir in remaining 1/4 tsp salt and 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.