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
Ingredients
1/2
cup chopped slab bacon (about 3 ounces)
6
6 ounce thick-cut bone-in pork chops
 
Salt
 
Ground black pepper
1
tablespoon unsalted butter
1
cup frozen pearl onions, thawed and drained
1
cup roasted and peeled chestnuts (fresh or unsweetened canned or jarred), roughly chopped
2
cloves garlic, minced
2
fresh sage leaves, thinly sliced, or 1/2 teaspoon dried sage, crushed
1
cup reduced-sodium chicken broth
1/2
cup dry Marsala or dry sherry
1
tablespoon balsamic vinegar
1
tablespoon honey
1/2
cup chopped pitted dried plums (prunes)
 
Small fresh sage leaves (optional)
Directions
  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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