Balsamic-Plum Glazed Pork Chops

Made to directions, only change was to sub blackberry preserves for plum.  Served with saffron rice and steamed broccoli.  Very colorful plates and easy mid-week dinner.

Great recipe.  It was an easy and uncomplicated recipe.  The only change I made was using apricot preserves in place of the plum preserves because I had it on hand and it was yummy.  You can use any other preserves for different flavors. Can't wait to make it again.

Quick, easy, delicious.  Sometimes I use bone-in chops because they have more flavor.  Tonight I didn't have plum preserves so used cranberry preserves.  My teenage said it "tastes like Thanksgiving" which is pretty high praise from her. 

Wonderful, quick to prepare pork recipe. I use good quality cherry preserves because that is what I have on hand; otherwise, I follow the recipe, using port and aged balsamic vinegar. Normally serve this with couscous and sauteed brussel sprouts.

This has become one of our go-to weeknight main dishes - it is quick and easy, and the finished product is delicious - my children love it. I usually use Smucker's Red Plum Jam, as I haven't been able to find plum preserves in my local grocery stores. I usually serve this with a roasted green vegetable (green beans, broccoli, or brussels sprouts) and brown & wild rice, but last night I made an easy parmesan risotto and some peas...and it was divine.

This is so flavorful. I, like many on here, used chicken broth in leu of the port wine, since I had some on hand. It was really delicious and you can use extra sauce for whatever vegetable side you end up making with it. This is a seriously good dish.

Fantastic! I did use a grill pan and cooked the sauce in a separate pan first then transferred. I cooked with wild rice and string beans with garlic. It was a hit. I didn't make any changes to the recipe but next time I will do a double batch of the sauce. I did cook the pork chops longer but they were thicker than what the recipe called for. It made for a happy hubby and leftovers !

Awesome!!!!!! I could not find plum preserves used cherry instead. I didn't have any port wine on hand so I substituted chicken broth for the port wine used everything else as written. Everyone loved them. Will make this again and again and again.

After reading previous reviews I used bone in pork chops and strawberry preserves. Didn't want leftover ingredients I would not eat. It was not too sweet with a different flavor preserve. Easy to make dish, great flavor and a hit at Sunday dinner.

This was delicious! I was not able to get plum preserves at my grocery store (small town in central Missouri) so I substituted apricot preserves. Very good!! Next time I will brown the chops less than 3-1/2 minutes per side, maybe 2. My chops were pretty thin and while not exactly overcooked, I would have preferred them less "done".

"Outstanding" those were the words out of my husband's mouth. I did not have plum preserves, used Tart Cherry Preserves. I did saute the pork chops for 4 minutes on each side. Other than that I followed recipe according to directions. I served this with wild rice and a green salad. This is worthy for company too.

This was absolutely delicious. They have tons of coupons for these recipes and tons of others at http://PrintableCouponsandDeals.com Seriously, Check 'enm out.

Excellent taste. Made according to recipe.

Really great flavor! I used half of a small onion, finely chopped rather than a shallot, orange juice rather than port, and cooked quite a bit longer than the recommended times (I find this is necessary in a lot of recipes, but I wanted to get the onions well cooked). I found red plum jam at Walmart (Bama brand) for those of you who had trouble, but this is a recipe that a lot of preserves flavors would work in. Like I said, I cooked the pork chops a little longer initially (I had about 3/4 inch thick pieces) than the recommended 3 1/2 minutes, and I also cooked the onions until they were almost translucent (2-4 minutes), added the garlic for about a minute, then the OJ and balsamic which I let cook to simmer and then added the jam. I let all of that simmer for a minute until it was uniform, then added the pork chops back in and let them simmer in the sauce for 3-4 minutes on each side. Served with homemade oven fries and steamed broccoli.

These chops were yummy! Even my boyfriend who hates pork asked for seconds! I soaked them in milk overnight to tenderize, and used CookingCrazy's tip about adding them to the cold pan, these were so moist & tender!!! I dusted the chops with wegmans pan-searing flour before searing and did not return to the pan to coat with sauce but rather topped them once on the plate. My chops were a little thick so I had to finish them in the oven after pan-searing. I served these with steamed green beans. I will definitely make these again, either for a weeknight dinner or for guests.

Fantastic sauce... I think it could also work well with dark chicken or duck.

Excellent! I use dry sherry instead of port and plum jam. I also served this with a warm spinach salad and orzo pilaf. My family loved it!

Delicious. I plan to serve the next time we have guests. I made my own plum preserves (easy recipe I found online) and it was worth the extra time. I also used Shiraz red wine in place of Port because that's all I had on hand. I served the meal with curried couscous and roasted green beans.

Sooo delicious! Couldn't find plum preserves so I used applesauce plus some sugar.Easy to make for week night meal, but would be nice for company. Served it with rice and a tossed salad.

This was easy to make, but needed something to make the flavors "sing'. I'm thinking about adding a little powdered chili to it next time.

My family simply loved this recipe. I will be making again. To those of you who complained about tough meat - here is a little trick to eliminate that problem. Start with a COLD non-stick pan. Just throw the chops in the pan, then turn on the flame. (For some reason, this seems to work). DO NOT preheat the pan. You can always add the butter later if you wish.

These pork chops were great. They came out juicy and tender. Easy and quick to make, a great weeknight meal!

Best. Porkchop. Ever. I couldn't find plum so I used black cherry - delicious! and so fast!

I couldn't find plum preserves at the grocery, so used cherry preserves. This is a great sauce - could easily be used on chicken as well. ALl ingredients I alsways have on hand, so quick to whip up for a weeknight meal.

This was very yummy. I used orange juice instead of port because I didn't have any. I also used bone-in pork chops because that's all I had. My kids gobbled it up (2 and 4 years old) which is rare. Served with wild rice and green beans. It was quick to make.

Made this recipe tonight. The sauce was very thin, but tasty. I thickened it with cornstarch. I would make it again.

Awesome!!! My husband exclaimed: "This is great!" We both loved it and I look forward to making it again. I used cherry preserves and I think it was wonderful. It is so fast, it makes it great for a weeknight dinner, but also is tasty and presentable enough for company.

Great meal for the weeknight! We had this with some simple cous cous and a salad.

Cook time made me a little nervous - the pork thing, however... did 4 min on each side, back in pan another 10 min - perfection!! Cooked through, not dry, great sauce. I, too had a problem finding the plum preserves = used black cherry instead. Will do again!

This recipe is divine - clizmatic even! Followed the recipe to the letter, using high end port and balsamic vinegar because the amount needed is so little and the yield is so flavorful.

easy to make. pork chops were very tender. tasted even better on the 2nd day.

These were wonderful! I used sherry instead of port, but otherwise followed the recipe exactly. My whole family just loved them -- teenage sons ate two each, and ladled more of the sauce over their potatoes. Served with potato cakes, green beans, and homemade biscuits. This is definitely a keeper!