This “Plum Crazy” dish transforms simple pork chops into a restaurant-quality meal with a glossy, tangy-sweet glaze. The sauce combines the fruitiness of plum preserves with the depth of hearty beer, Worcestershire sauce, and Dijon mustard. As the pork browns in the skillet, it absorbs the aromatic flavors of garlic, cider vinegar, and allspice. The result is tender, juicy meat coated in a thick, complex sauce that balances sweet, savory, and spicy notes. It’s an excellent choice for weeknight dinners that feel special without requiring hours of prep. Serve with rice, mashed potatoes, or crusty bread to soak up every drop of the delicious sauce.
Plum Crazy Pork Chops
Description
This "Plum Crazy" dish transforms simple pork chops into a restaurant-quality meal with a glossy, tangy-sweet glaze. The sauce combines the fruitiness of plum preserves with the depth of hearty beer, Worcestershire sauce, and Dijon mustard. As the pork browns in the skillet, it absorbs the aromatic flavors of garlic, cider vinegar, and allspice. The result is tender, juicy meat coated in a thick, complex sauce that balances sweet, savory, and spicy notes. It&# 226;ÂÂs an excellent choice for weeknight dinners that feel special without requiring hours of prep. Serve with rice, mashed potatoes, or crusty bread to soak up every drop of the delicious sauce.Ingredients
Directions
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Finely chop any large pieces of fruit in the plum preserves.
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Combine the plum preserves, beer, Worcestershire sauce, cider vinegar, minced garlic, mustard, allspice, and hot pepper sauce in a medium saucepan.
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Bring the sauce mixture to a full rolling boil over high heat.
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Reduce heat to medium-low and cook, uncovered, until the sauce thickly coats a spoon, about 40 minutes.
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Season the sauce with salt and pepper to taste.
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Trim any excess fat from the pork chops and season the meat on both sides with salt and pepper.
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Heat 1 tablespoon of olive oil in each of two large skillets over medium-high heat.
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Brown the pork chops (3 in each skillet) on each side for about 4 minutes per side.
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Reduce heat to medium-low and pour the hot plum sauce over the chops, dividing it equally between the two skillets.
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Cover and cook for 6 minutes.
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Flip the chops over and continue cooking until done to your preference.
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Serve hot, topped with the remaining sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 484.5kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.4g27%
- Cholesterol 120.0mg40%
- Sodium 96.0mg4%
- Total Carbohydrate 33.0g11%
- Dietary Fiber 4.2g17%
- Sugars 29.7g
- Protein 45.6g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Refrigerating the sauce for a few hours or overnight before using it improves the flavor profile by allowing the spices to meld.
If you prefer a thicker sauce, you can simmer it uncovered for a few additional minutes after cooking the chops.
Ensure the pork chops reach an internal temperature of 145ðF (63ðC) for safe consumption.
