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Pluots and Pork


"This is a tasty recipe for these tart stone fruits. When they are in season, I always make it. It is great with other stone fruit as well!"
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30 m servings 833 cals
Original recipe yields 2 servings

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  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.
  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.
  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).

Nutrition Facts

Per Serving: 833 calories; 22.5 g fat; 26 g carbohydrates; 103 g protein; 266 mg cholesterol; 252 mg sodium. Full nutrition

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Read all reviews 4
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My husband and I loved this recipe. THe only reason it doesn't get 5 stars is because it took a bit longer than 30 minutes - the pluots didn't want to cook down into a "thick sauce" - I ended u...


Very simple to make and really delish. The pluots must be in season or they will not cook down well. They will be too tart. This is a summer dish.

If you are a fan of tart and savory, this one is for you. While the pork was great, no one in the family cared for the tart sauce that came from our sweet sweet fruit. Bummer, so sorry. It wasn'...