Pan-Seared Pork Chops with Molasses-Plum Sauce
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3/4 cup fat-free (less-sodium chicken broth)
- 1/4 cup dried blueberries
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 1/2 teaspoon salt — divided
- 1/2 teaspoon freshly ground black pepper — divided
- 1/8 teaspoon ground coriander
- 3 plums — pitted (peeled, and coarsely chopped (about 1 3/4 cups))
- Cooking spray
- 24 ounces bone-in center-cut pork chops (about 1 inch thick)
- Fresh parsley sprigs — (optional)
- Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in broth, blueberries, vinegar, molasses, 1/4 teaspoon salt, 1/4 teaspoon pepper, coriander, and plums; bring to a boil. Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over pork chops. Add pork chops to skillet; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done. Remove pork chops from skillet; cover and keep warm. Add plum mixture to skillet; bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork. Garnish with parsley, if desired.
