Balsamic-Plum Glazed Pork Chops

Port wine, plum jam and balsamic vinegar combine to create a sweet and savory glaze for these juicy pork chops. Couscous and green beans complete the dish.
Melt the butter in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt and pepper evenly over the pork. Add the pork to the skillet; cook for 3 1/2 minutes on each side. Remove from the mold.Brush the mold with cooking spray. Add the shallots and garlic to the skillet; simmer for 30 seconds. Add the port wine and vinegar to the pan; cook for 30 seconds, stirring occasionally. Add the remaining 1/4 teaspoon salt and plum jam; cook for 30 seconds or until smooth, stirring constantly. Return the pork to the pan; cook for 30 seconds or until desired browning, turning to coat. If desired, sprinkle with parsley.