Balsamic-Plum Glazed Pork Chops

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

Yield:

4 servings (serving size: 1 pork chop and about 1 tablespoon glaze)

Ingredients

1. 1 teaspoon butter
2. 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
3. 3/4 teaspoon salt, divided
4. 1/4 teaspoon freshly ground black pepper
5. Cooking spray
6. 2 tablespoons chopped shallots
7. 1 teaspoon bottled minced garlic
8. 1/4 cup port wine
9. 2 tablespoons balsamic vinegar
10. 1/3 cup plum preserves
11. Chopped fresh parsley (optional)

Directions

1. Melt butter in a large nonstick 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.
2. 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.

Notes