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Pork Chops with Chestnuts, Onions, and Dried Plums

Makes: 6 servings
Serving size: 1 pork chop plus 1/3 cup sauce Yield: 6 pork chops plus 2 cups sauce
Prep 35 mins Cook 12 mins
Pork Chops with Chestnuts, Onions, and Dried Plums
  • 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 - 3/4  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 575,
  • Fat, total (g) 31,
  • chol. (mg) 115,
  • sat. fat (g) 11,
  • carb. (g) 30,
  • Monounsaturated fat (g) 14,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 13,
  • pro. (g) 38,
  • vit. A (IU) 243,
  • vit. C (mg) 11,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 369,
  • Potassium (mg) 828,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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