For these sour stone fruits, this is a wonderful recipe. I consistently make it when they are in season. Other stone fruits work wonderfully with it as well.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 5 thin boneless pork chops
- salt and ground black pepper to taste
- 1 cup white wine
- 1 tablespoon light brown sugar, or to taste
- 4 pluots, stones removed and cut into 12 wedges
Instructions
- Heat a skillet over medium-high heat. Season pork chops on both sides with salt and pepper; cook in skillet until browned, about 3 minutes per side. Remove chops from pan to a plate.
- Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir brown sugar in to the wine mixture. Add the pluots, place a cover on the skillet, reduce heat to medium, and cook until the pluots break down into a thick sauce, about 10 minutes.
- Return pork chops to the skillet and continue to cook until pork chops warm and are slightly pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 833 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 266 mg |
| Dietary Fiber | 2 g |
| Protein | 103 g |
| Saturated Fat | 8 g |
| Sodium | 252 mg |
| Sugars | 21 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Please do not laugh but when I found this recipe I had no idea what a pluot was and actually still have never seen one! I am writing a review just to show how versatile this recipe is. I actually did it with what I had on hand and that was strawberries! They needed a little more sugar but the taste was not weird. And so I encourage others to give this recipe a try with whatever fruit you have on hand. I may try apples next time but with thicker chops since the thin ones tend to become leather-like in the blink of an eye. So happy I took a risk.
Best..!,
Very simple to make and really delish. The pluots must be in season or they will not cook down well. They will be too tart. This is a summer dish.
My husband and I loved this recipe. THe only reason it doesn’t get 5 stars is because it took a bit longer than 30 minutes – the pluots didn’t want to cook down into a “thick sauce” – I ended up “helping” by mashing the fruit up with a wooden spoon after about 15 minutes
If you are a fan of tart and savory, this one is for you. While the pork was great, no one in the family cared for the tart sauce that came from our sweet sweet fruit. Bummer, so sorry. It wasn’t for us.