Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

12 mins
47 mins
35 mins
6 pork chops plus 2 cups sauce


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.


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

Nutrition Facts

575 calories; fat 31g; cholesterol 115mg; saturated fat 11g; carbohydrates 30g; mono fat 14g; poly fat 3g; insoluble fiber 1g; sugars 13g; protein 38g; vitamin a 243IU; vitamin c 11.2mg; thiamin 0.9mg; riboflavin 0.5mg; niacin equivalents 7.9mg; vitamin b6 0.8mg; folate 32.3mcg; vitamin b12 0.8mcg; sodium 369mg; potassium 828mg; calcium 30.3mg; iron 2mg.