Prep 10 mins
Cook 20 mins
This recipe pairs nicely with mashed potatoes and wilted spinach. Serves 4
- 4 bone-in pork rib chops or 4 center-cut pork chops, about 1 inch thick
- table salt & fresh ground pepper
- 2 teaspoons vegetable oil
- 3⁄4 cup low sodium chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1⁄2 cup pitted prune, chopped coarse
- 1⁄2 cup pitted green olives, chopped coarse
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley leaves
- Pat pork chops dry with paper towels and season with salt and pepper.
- Heat oil in large skillet over medium-high heat until just smoking.
- Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side.
- Transfer chops to plate and cover tightly with foil.
- Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon.
- Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes.
- Whisk in butter and parsley and season with salt and pepper to taste.
- Reduce heat to medium-low and return chops and accumulated juices to skillet.
- 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.
- Transfer chops to platter and spoon sauce over them.