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1
Trim all fat from pork chops.
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2
Cut each plum in half; remove and discard pits.
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3
Cut each plum half into 3 wedges.
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4
Cut zucchini into 2- by 1/4-inch sticks.
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5
In 3-quart saucepan over high heat, heat 6 cups water to boiling.
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6
Add pasta; heat to boiling.
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7
Cook pasta 8 to 10 minutes until almost done.
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8
Add zucchini and frozen peas; heat to boiling.
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9
Cook 3 minutes longer or until pasta and zucchini are tender.
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10
Drain pasta mixture; return to saucepan.
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11
Toss pasta mixture with 2 teaspoons light corn-oil spread and 1/2 teaspoon salt; set aside.
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12
Meanwhile, in cup, mix currant jelly, cornstarch, beef-flavor bouillon, and 1/2 cup water.
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13
In nonstick 10-inch skillet over medium-high heat, in 1 tablespoon light corn-oil spread, cook pork chops, black pepper, and 1/2 teaspoon salt, about 8 minutes, turning once, until pork chops are browned and they just lose their pink color; remove to plate.
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14
Keep warm.
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15
In same skillet over medium heat, cook plums, stirring occasionally, until hot.
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16
Stir cornstarch mixture into skillet.
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17
Increase heat to medium-high; heat until sauce boils and thickens slightly and currant jelly dissolves.
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18
To serve, arrange pork chops and pasta mixture on 4 warm dinner plates; spoon plum sauce over pork chops.
