Cinnamon-Spiced Pork and Plums - Emily Carlson

Described as "juicy, flavorful, and tender" in an online review, this dish dresses up pork chops with dried plums. Serve with couscous for a one-dish supper.

Ingredients
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon coarsely ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon olive oil
1/4 cup finely chopped shallots
1 teaspoon butter
1 cup pitted dried plums, halved (about 4 ounces)
1/3 cup dry white wine
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh parsley


Preparation
Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.
Yield
4 servings (serving size: 1 pork chop, 1/4 cup sauce, and 1 1/2 teaspoons parsley)

Nutritional Information
CALORIES 334(33% from fat); FAT 12.3g (sat 4.3g,mono 5.7g,poly 1g); PROTEIN 32g; CHOLESTEROL 94mg; CALCIUM 43mg; SODIUM 252mg; FIBER 2.7g; IRON 2.1mg; CARBOHYDRATE 20.6g

Melanie Barnard , Cooking Light, NOVEMBER 2005