The things I do for a good meal sometimes make me wonder. Last week, it was a wild goose chase for plum preserves. After a thorough of search my East Avenue Wegmans store, a few natural food and boutique stores, and Wegmans website, I determined the only type of plum preserve to be found was going to be mixed in with some other type of berry. A Google search netted me a line of plum preserves at Walmart, which I could have shipped to me for merely $30.
On a trip to Pittsford Wegmans for fish for tuna tartare, I decided to take one final look for the elusive plum preserves. A trip through Nature’s Marketplace yielded no results. Not to be deterred, I made my way to the regular peanut butter and jelly section. There, on the top shelf, to my disbelief, was ONE jar of Bonne Maman Plum Preserves, straight from France! Thank goodness, because I was bound and determined to cook these Balsamic-Plum Glazed Pork Chops.
The flavors in the sauce were matched only by the tenderness of the pasture-raised, vegetarian fed pork chops from Heiden Valley Farms in Lima. I served it with roasted shallot and garlic mashed potatoes.
To re-create this, you will need:
- 1 teaspoon of butter, or pan spray
- Four 4-ounce boneless center-cut loin pork chops
- ¾ teaspoon of salt, divided
- ¼ teaspoon of freshly ground black pepper
- Two tablespoons of chopped shallots
- 1 teaspoon of minced garlic
- ¼ port wine (I used Marsala wine because it’s all I had)
- 2 tablespoons of balsamic vinegar
- 1/3 cup of plum preserves
Melt the butter in a large nonstick skillet over medium to high heat. Season the pork with ½ teaspoon of salt and pepper. Cook the pork for about 3 ½ minutes on each side, remove them from the pan and set them aside.
Coat the pan with cooking spray. Add the shallots and garlic to the pan and sauté for 30 seconds. Add the port wine (or Marsala wine) and vinegar to the pan and cook for 30 seconds, stirring occasionally. Stir in the remaining ¼ teaspoon of salt and the plum preserves. Cook for about 30 seconds or until smooth, stirring constantly.
Return the pork to the pan and cook to your desired degree of doneness. Turn the pork several times to coat it in the glaze.