I know I haven’t posted in forever, but this time I have a legitimate excuse…my laptop died! For good. I knew it was coming soon — my trusty MacBook Pro was about to turn 5 years old next month and it had been through a lot. And by a lot, I mean college. ‘Nuff said. The problem was, I refuse to use anything other than a Mac (and it is my industry’s standard anyway) but was having a hard time stomaching the thought of spending that much money on my current tight budget, so I kept putting it off for weeks. Fortunately, I did get a promotion at work, so finally I just sucked it up and went and bought my new baby yesterday! I’m now using my new MacBook Pro as we speak and it’s so fast and shiny! Such a difference from my old MacBook, which was about to become “vintage” in August, according to Apple. But the best part is that now I can finally get back to blogging! And I created a delicious recipe just for that reason.
The inspiration for this recipe came from the summer fruits I bought the other day. I was looking in my fridge and wondering what I could make with what I had already since I don’t plan on spending any money anytime soon (thanks computer). My bag of plums and nectarines caught my eye, along with a bottle of Spiced Wine a friend had given me. I already had pork chops, and thus my recipe was born. This recipe is so easy to make and has a lot of great flavors! I’m not sure how easy it is to find Spicy Vines Spiced Wine, but I’m sure any brand (or sangria) would work fine.
1 plum, julienned
1 nectarine, julienned
1 tsp. sugar (optional – my plum was a little tart)
About 1/2 cup spiced wine (enough to fully soak fruit in)
2 boneless pork chops
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
First, prepare the sauce to allow fruit to soak in the flavor of the wine. Place fruit in bowl and pour in wine; stir to coat. Cover and let sit about 30 minutes. (You will add the balsamic later).
Mix together cinnamon, cloves, salt. and pepper in a small bowl. Sprinkle and rub evenly over pork chops.
Heat olive oil (enough to cover bottom of skillet) in pan on medium-high heat. Cook pork chops about 2 minutes on each side, until browned. Add garlic and stir constantly, so as not to burn the garlic (you can add a little more oil to prevent this), for about 30 seconds. Add the fruit mixture and balsamic vinegar to taste; stir. Reduce heat to medium-low, cover, and cook until pork is fully cooked. Mine took about 5 minutes. Remove pork chop to plate, pour sauce over top. Enjoy!