Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe pairs nicely with mashed potatoes and wilted spinach. Serves 4

Ingredients Nutrition

Directions

  1. Pat pork chops dry with paper towels and season with salt and pepper.
  2. Heat oil in large skillet over medium-high heat until just smoking.
  3. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side.
  4. Transfer chops to plate and cover tightly with foil.
  5. Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon.
  6. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes.
  7. Whisk in butter and parsley and season with salt and pepper to taste.
  8. Reduce heat to medium-low and return chops and accumulated juices to skillet.
  9. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes.
  10. Transfer chops to platter and spoon sauce over them.
  11. Serve.

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