Cinnamon-Spiced Pork and Plums

Ingredients

1/2  teaspoon  ground cinnamon

1/4  teaspoon  salt

1/4  teaspoon  ground cloves

1/4  teaspoon  coarsely ground black pepper

4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

1  teaspoon  olive oil

1/4  cup  finely chopped shallots

1  teaspoon  butter

1  cup  pitted dried plums, halved (about 4 ounces)

1/3  cup  dry white wine

1/3  cup  fat-free, less-sodium chicken broth

2  tablespoons  chopped fresh parsley

Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.