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Ingredients
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5 thin boneless pork chops
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salt and ground black pepper to taste
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1 cup white wine
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1 tablespoon light brown sugar, or to taste
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4 pluots, stones removed and cut into 12 wedges
Directions
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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.
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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.
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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 | 206% |
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.