• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Instructions Checklist
  • 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; total fat 31g; saturated fat 11g; polyunsaturated fat 3g; monounsaturated fat 14g; cholesterol 115mg; sodium 369mg; potassium 828mg; carbohydrates 30g; fiber 1g; sugar 13g; protein 38g; trans fatty acidg; vitamin a 243IU; vitamin c 11mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 8mg; vitamin b6 1mg; folate 32mcg; vitamin b12 1mcg; calcium 30mg; iron 2mg.

Reviews

2 Ratings
  • 5 star values: 2
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