- 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
- Cooking spray
- 4 (6 ounce) bone-in center-cut pork chops (about 1-inch thick)
- Fresh parsley sprigs (optional)
- Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in chicken broth, blueberries, vinegar, molasses, 1/4 teaspoon salt, 1/4 teaspoon black pepper, coriander, and plums; bring to a boil. Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon pepper over chops. Add chops to pan; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done. Remove chops from pan; cover and keep warm. Add plum mixture to pan, and bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork. Garnish with parsley, if desired.