Recipes and Cooking Pork Recipes Pork Chops Pork Chops with Chestnuts, Onions, and Dried Plums 5.0 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 19, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Cook Time: 12 mins Total Time: 47 mins Servings: 6 Yield: 6 pork chops plus 2 cups sauce Jump to Nutrition Facts Ingredients ½ 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 ½ cup dry Marsala or dry sherry 1 tablespoon balsamic vinegar 1 tablespoon honey ½ - ¾ cup chopped pitted dried plums (prunes) Small fresh sage leaves (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 575 Calories 31g Fat 30g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 575 % Daily Value * Total Fat 31g 40% Saturated Fat 11g 55% Cholesterol 115mg 38% Sodium 369mg 16% Total Carbohydrate 30g 11% Total Sugars 13g Protein 38g Vitamin C 11.2mg 56% Calcium 30.3mg 2% Iron 2mg 11% Potassium 828mg 18% Folate, total 32.3mcg Vitamin B-12 0.8mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.