Pluots and Pork

Pluots and Pork

2
Kristy Ainslie 5

"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!"
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Ingredients

30 m servings 833 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 833 kcal
  • 42%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 103 g
  • 206%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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).

Reviews

2

My husband and I loved this recipe. THe only reason it doesn't get 5 stars is because it took a bit longer than 30 minutes - the pluots didn't want to cook down into a "thick sauce" - I ended u...

If you are a fan of tart and savory, this one is for you. While the pork was great, no one in the family cared for the tart sauce that came from our sweet sweet fruit. Bummer, so sorry. It wasn'...