Pork Chops with Chestnuts, Onions, and Dried Plums
- 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.
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 ,
- 31 g fat
- (11 g sat. fat ,
- 3 g polyunsaturated fat ,
- 14 g monounsaturated fat ),
- 115 mg chol. ,
- 369 mg sodium ,
- 30 g carb. ,
- 1 g fiber ,
- 13 g sugar ,
- 38 g pro.