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Pork Chops with Port Wine-Plum Preserves Gravy

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

20 minutes


4 people


  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/2 cup Port wine
  • 1 teaspoon sugar
  • 1/3 cup low-sodium chicken broth
  • 1/4 cup plum preserves, strained
  • 1 shallot, finely chopped (about 1/3 cup)
  • 1/4 teaspoon garlic powder
  • 4 bone-in center cut or loin pork chops (about 1-3/4 lbs.)
  • 1 Tablespoon Ultra Premium Arbosana Extra Virgin Olive Oil


  • Heat the Arbosana EVOO over medium-high heat. Add the chops in a single layer and cook 5-6 minutes per side until cooked through and an instant read thermometer reads 145 degrees.
  • Mix the coriander, garlic powder, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and rub the mixture over the pork on both sides.
  • Add the broth, return to a boil and reduce again to 1/4 cup. Reduce the heat to medium, stir in the plum preserves, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook and additional 2 minutes. Cover and keep warm on lowest setting.
  • Boil the shallots, Port, and sugar in a medium saucepan until the mixture is reduced to about 1/4 cup.
  • Serve each pork chop with some of the sauce spooned over the top.
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