Balsamic-Plum Glazed Pork Chops

I've been using boneless pork chops from Costco, which are really thick, so they have to cook low and slow for longer than regular pork chops, but it's worth the extra time.  My local store doesn't carry plum preserves, so I used Asian plum sauce, which works beautifully.  And I was extra generous on the Port wine.  I suggest some form of sweet potatoes as the side dish.

2 servings

14 calculated points

Pinot Noir, Zinfandel

Ingredients

• 1 teaspoon butter
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• ¾ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped shallots
• 1 teaspoon bottled minced garlic
• ¼ cup port wine
• 2 tablespoons balsamic vinegar
• ⅓ cup plum preserves
• Chopped fresh parsley (optional)

Directions

Melt butter in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add pork to pan; cook 3 1/2 minutes on each side. Remove from pan.

Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and plum preserves; cook for 30 seconds or until smooth, stirring constantly. Return pork to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.