Pork Chops With Mustard And Plum Jam
- 2 tablespoons olive oil
- 4 boned center-cut loin pork chops (each about 3/4 in. thick and 6 oz.)
- 1 onion (about 8 oz.), peeled and sliced 1/4 inch thick
- 1 cup dry white wine
- 2 tablespoons plum jam
- 1 tablespoon Dijon mustard
- Salt and pepper
- Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add pork chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer pork chops to a plate.
- Reduce heat to medium and add onion. Stir frequently until onion is limp, 5 to 8 minutes. Stir in wine, jam, and mustard, and bring to a simmer.
- Return pork chops to pan and cook until they are barely pink in the center (cut to test), about 5 minutes. Sprinkle with salt and pepper. Transfer chops to plates and spoon sauce over them.
olive oil, center, onion, white wine, plum, mustard, salt
Taken from www.myrecipes.com/recipe/pork-chops-with-mustard-plum-jam (may not work)