Pluots and Pork

4.3
(7)

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!

1
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 5 thin boneless pork chops

  • salt and ground black pepper to taste

  • 1 cup white wine

  • 1 tablespoon light brown sugar, or to taste

  • 4 pluots, stones removed and cut into 12 wedges

Directions

  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
23g Fat
26g Carbs
103g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 833
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 39%
Cholesterol 266mg 89%
Sodium 252mg 11%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 6%
Total Sugars 21g
Protein 103g
Calcium 35mg 3%
Iron 3mg 15%
Potassium 1456mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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