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Pork Chops In Plum Sauce

1 ts Olive oil
4 Thin loin pork chops; trimmed
1/2 ts Salt
1/4 ts Freshly ground pepper
1/2 c Finely chopped onion
4 lg Plums; sliced thin
1/4 ts Tarragon
2 tb White vinegar
1/2 c Chicken broth; defatted*
1 tb Firmly packed brown sugar

Heat oil in large nonstick skillet over high heat. Sprinkle pork with salt and pepper. Cook 3 to 4 minutes per side until cooked through. Transfer to platter; cover loosely and keep warm.

Add onion, plums and tarragon to skillet; cook 2 to 3 minutes. Add vinegar, then broth and brown sugar. Bring to boil; boil until reduced by half, 3 minutes. Pour sauce over chops. Makes 4 servings.

*To defat broth: Freeze the broth for 30 minutes until fat solidifies on the surface. Remove fat from surface with slotted spoon.

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