Pan-Seared Pork Chops with Molasses-Plum Sauce

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 3 tablespoons apple cider vinegar 
• 0.3 cup blueberries dried
• 0.8 cup fat-skimmed beef broth fat-free
• 0.1 teaspoon ground coriander 
• 2 tablespoons blackstrap molasses 
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 1.8 cups plums pitted peeled coarsely chopped
• 24 ounce pork chops bone-in ()
• 0.5 teaspoon salt divided

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a medium saucepan over medium heat.
2. 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.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over pork chops.
5. Add pork chops to skillet; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done.
6. Remove pork chops from skillet; cover and keep warm.
7. Add plum mixture to skillet; bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork.
8. Garnish with parsley, if desired.