Pork Chops with Fresh Plum Sauce

1. 1

   Trim all fat from pork chops.

2. 2

   Cut each plum in half; remove and discard pits.

3. 3

   Cut each plum half into 3 wedges.

4. 4

   Cut zucchini into 2- by 1/4-inch sticks.

5. 5

   In 3-quart saucepan over high heat, heat 6 cups water to boiling.

6. 6

   Add pasta; heat to boiling.

7. 7

   Cook pasta 8 to 10 minutes until almost done.

8. 8

   Add zucchini and frozen peas; heat to boiling.

9. 9

   Cook 3 minutes longer or until pasta and zucchini are tender.

10. 10

    Drain pasta mixture; return to saucepan.

11. 11

    Toss pasta mixture with 2 teaspoons light corn-oil spread and 1/2 teaspoon salt; set aside.

12. 12

    Meanwhile, in cup, mix currant jelly, cornstarch, beef-flavor bouillon, and 1/2 cup water.

13. 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.

14. 14

    Keep warm.

15. 15

    In same skillet over medium heat, cook plums, stirring occasionally, until hot.

16. 16

    Stir cornstarch mixture into skillet.

17. 17

    Increase heat to medium-high; heat until sauce boils and thickens slightly and currant jelly dissolves.

18. 18

    To serve, arrange pork chops and pasta mixture on 4 warm dinner plates; spoon plum sauce over pork chops.

* Per serving · 4 servings · Values may vary.