Pan-Seared Pork Chops With Molasses-Plum Sauce

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup dried blueberries
• 3 tablespoons cider vinegar
• 2 tablespoons molasses
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/8 teaspoon ground coriander
• 3 plums, pitted, peeled, and coarsely chopped (about 1 3/4 cups)
• Cooking spray
• 4 (6-ounce) bone-in center-cut pork chops (about 1 inch thick)
• Fresh parsley sprigs (optional)

1. Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in broth, blueberries, vinegar, molasses, 1/4 teaspoon salt, 1/4 teaspoon pepper, coriander, and plums; bring to a boil. Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over pork chops. Add pork chops to skillet; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done. Remove pork chops from skillet; cover and keep warm. Add plum mixture to skillet; bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork. Garnish with parsley, if desired.

olive oil, onion, chicken broth, blueberries, cider vinegar, molasses, salt, freshly ground black pepper, ground coriander, cooking spray, pork chops, parsley sprigs

Taken from www.myrecipes.com/recipe/pan-seared-pork-chops-with-molasses-plum-sauce (may not work)