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Pluots and Pork

Pluots and Pork

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Kristy Ainslie

Kristy Ainslie

This is a tasty recipe for these tart stone fruits. When they are in season, I always make it. It is great with other stone fruit as well!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 833 kcal
  • 42%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 103 g
  • 206%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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).
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Reviews

mis7up
0

mis7up

9/8/2013

If you are a fan of tart and savory, this one is for you. Unfortunately, this wasn't well received by my family. While the pork was great, no one was a fan of the tart sauce that came from our sweet sweet fruit. Bummer, so sorry. It wasn't for us.

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