Pork Chops with Blue Plum Sauce
- Low fat
- Low calorie
Ingredients
- 4 pork chops (6 to 8 oz/175 to 250 g each)
- 1/2 tsp (2 mL) each salt and black pepper
- 2 tbsp (30 mL) olive oil or vegetable oil
- 1 tsp (5) caraway seeds
- <strong>Blue Plum Sauce</strong>:
- 1/3 cup (75 mL) minced shallots
- 1 cloves garlic, minced
- 1/2 cup (125 mL) dry white wine
- 1 cup (250 mL) pork or chicken stock
- 1/4 tsp (1 mL) ground cinnamon
- Pinch ground cloves
- 6 blue plums, quartered and pitted
- 1 tbsp (15 mL) granulated sugar
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) butter
Preparation
Season both sides of the chops with salt and pepper. In skillet large enough to hold all 4 chops in one layer, heat oil over medium-high heat; add caraway seeds, then chops, flipping each chop to distribute seeds evenly on both sides. Fry, turning once, until chops are browned and just slightly pink in centre near bone. Transfer to serving platter; keep warm.
Blue Plum Sauce: Pour off fat from skillet; reduce heat to medium. Add shallots and garlic; stir. Pour in wine at once; cook, stirring up brown bits from pan, until liquid is reduced to about 1 tbsp/15 mL. Stir in stock, cinnamon and cloves; increase heat and boil until reduced to about 1/3 cup/75 mL.
Add plums, sugar and salt; stir. Reduce heat to medium; cover and simmer until plums are tender and sauce is reduced by about half. Remove from heat; stir in butter until melted. Spoon plum sauce over chops.
Makes 4 servings.
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