Pork Chops with Chestnuts, Onions, and Dried Plums

  • Makes: 6 servings
  • Serving Size: 1 pork chop plus 1/3 cup sauce
  • Yields: 6 pork chops plus 2 cups sauce
  • Prep: 35 mins
  • Cook: 12 mins
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Pork Chops with Chestnuts, Onions, and Dried Plums
cup chopped slab bacon (about 3 ounces)
6 ounce thick-cut bone-in pork chops
Ground black pepper
tablespoon unsalted butter
cup frozen pearl onions, thawed and drained
cup roasted and peeled chestnuts (fresh or unsweetened canned or jarred), roughly chopped
cloves garlic, minced
fresh sage leaves, thinly sliced, or 1/2 teaspoon dried sage, crushed
cup reduced-sodium chicken broth
cup dry Marsala or dry sherry
tablespoon balsamic vinegar
tablespoon honey
cup chopped pitted dried plums (prunes)
Small fresh sage leaves (optional)
  1. In an extra-large skillet cook bacon over medium heat until fat is rendered and bacon is brown but not too crisp. Using a slotted spoon, transfer bacon to a paper towel-lined small bowl; set aside.
  2. Sprinkle all sides of pork chops with salt and pepper. Add pork chops to hot bacon drippings in skillet; cook for 4 to 6 minutes or until golden brown, turning once halfway through cooking time. Using tongs, transfer chops to a plate.
  3. For sauce, add butter to skillet; heat over medium heat until no longer foamy. Add onions and chestnuts to hot butter mixture; cook about 5 minutes or until golden brown, shaking skillet occasionally. Stir in garlic and thinly sliced or dried sage; cook about 30 seconds more or until fragrant. Add broth, Marsala, vinegar, and honey. Bring to boiling. Cook, uncovered, about 5 minutes or until liquid begins to turn syrupy, using a wooden spoon to scrape up any browned bits from bottom of skillet. Stir in dried plums and cooked bacon; season to taste with pepper.
  4. Return pork chops and any accumulated juices to the skillet; spoon sauce in skillet over chops. Cover skillet; reduce heat to low and simmer gently for 12 to 15 minutes or until pork is cooked through.* Serve sauce over pork. If desired, garnish with small sage leaves.
From the Test Kitchen

The U.S. Department of Agriculture has dropped pork's final cooking temperature from 160 degrees F to 145 degrees F. This is big news for lean pork, which can easily dry out when cooked to 160 degrees F. While there may be a pink tinge to the meat at 145 degrees F, it is completely safe. (Do let pork cooked to 145 degrees F stand for 3 minutes before serving.) You can always cook the pork to 155 degrees F for a less pink center.

Nutrition Facts (Pork Chops with Chestnuts, Onions, and Dried Plums)
    Per serving:
  • 575 kcal cal.,
  • 31 g fat
  • (11 g sat. fat,
  • 3 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 115 mg chol.,
  • 369 mg sodium,
  • 30 g carb.,
  • 1 g fiber,
  • 13 g sugar,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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