With cold weather outside, now is the best time to stay inside and try new dinner recipes. Check out our 20 Minutes Supper Club Healthy Guide for unique recipes that don’t trade calories for taste. Our guide also offers vegetarian-friendly meal options.

This week’s menu features a traditional pork chop with non-traditional sides. Applesauce is replaced with balsamic plums and Swiss chard. You’ll delight your dinner guests with a new blend of flavours.

The balsamic plums are so sweet and delicious they could double-up as a dessert recipe. Apples or pears can also be a substitute for plums, they just need to be cooked in the balsamic a little longer.

Swiss chard compliments the sweetness of the plums and adds vitamin-enriched greens to the dinner.

We recommend frenched or futterfly pork loin chops for this recipe. “Frenched” refers to a chop that has been hand-trimmed to remove any excess meat or fat at the tip of the bone and can be found at butcher’s counters in large supermarkets.

To complete the meal, go with a delectable sweet like chocolate dipped cookie dough truffles. These decadent truffles are also easy to freeze for late midnight snacks. With recipes like this friends will be willing to leave the comfort of their homes for a dinner party on a cold night.

Pork Chops with Balsamic Plums and Swiss Chard
Recipe developed by Paula Bowman
Serves  4
Prep Time: 10 Minutes
Cooking Time: 20 Minutes

INGREDIENTS:
• 1/4 cup balsamic vinegar
• 2 Tbsp unsalted butter
• 2 Tbsp water
• 1 Tbsp honey
• 2 sprigs thyme
• 2 plums, pitted and cut into eighths
• 4 (8oz) pork chops, (about 1-inch thick)
• 2 Tbsp olive oil
• 1 bunch Swiss chard (1lb), thick stems discarded, leaves washed and roughly chopped

METHOD:
1. In a small nonstick saucepan or skillet combine vinegar, butter, water, honey and thyme over medium heat. Bring to a boil and simmer until glossy and reduced by half, about 3-4 minutes. Add plums, stir to coat, and continue to cook until liquid is syrupy and coats plums, about 3 minutes. Remove from heat, discard thyme sprigs and set plum mixture aside.

2. Meanwhile, season chops generously with salt and pepper. Set a large heavy-bottomed skillet over medium-high heat and heat one tablespoon olive oil. Add chops and cook, flipping once, until cooked through, about 5 minutes per side. Transfer chops to a cutting board and tent with foil to keep warm.

3. Wipe skillet clean, return to heat and add remaining one tablespoon olive oil. Add chard to skillet in batches, allowing for it to wilt slightly before adding more.  Cook until wilted and tender, about 5 minutes. Season to taste with salt and pepper. To serve, divide chard and chops among plates and garnish with plums and balsamic glaze.

Cookie Dough Truffles
Recipe developed by Stefany Squires
Makes 20-24 Truffles
Prep Time: 20 Minutes
Cooking Time: 0 Minutes

INGREDIENTS:
• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 2 cup all-purpose flour
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped nuts (stefany recommends almonds)
• 1-1/2 pound semi-sweet chocolate

METHOD:
1. In a mixing bowl, cream softened butter with brown sugar until light and fluffy.

2. Add all-purpose flour, sweetened condensed milk and vanilla extract. Mix well.

3. Stir in miniature semi-sweet chocolate chips and chopped nuts.

4. Shape dough into 1-inch balls and place them on parchment paper. Cover and refrigerate for approximately one hour.

5. Melt semi-sweet chocolate in the microwave for coating truffles. Dip balls in chocolate and place on parchment paper. Refrigerate until firm, about 10-15 minutes.