PLUM-GOOD PORK CHOPS
Ginger and plum sauce add Asian flavor that makes this dish a standout. A side of crunchy coleslaw is the perfect partner. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove pork chops and keep warm. Set aside 1/2 cup sauce mixture., In the same skillet, cook the coleslaw mix, carrot and onions over medium heat until crisp-tender. Serve with pork chops; drizzle with reserved sauce and sprinkle with sesame seeds.
Nutrition Facts : Calories 373 calories, Fat 11g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 685mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
GRILLED PORK CHOPS AND PLUMS
Add grilled plums to a quick arugula salad to serve with grilled pork chops.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the pork chops until lightly charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes more. Transfer the pork chops to a cutting board to rest for about 5 minutes.
- Meanwhile, toss the plums with 2 teaspoons of the oil and sprinkle with salt and pepper. Grill, flipping once, until softened with grill marks, about 2 minutes per side. Cut into wedges.
- Toss the arugula and parsley with the lemon juice and remaining 1 tablespoon oil and season with salt and pepper. Divide among 4 plates and top with the plum wedges. Serve with the pork chops.
SAUTEED PORK AND PLUMS
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Season pork with salt. Brown pork in oil and butter over medium-high heat, and remove. Saute plums and onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss.
PORK CHOPS WITH GINGERED PLUM SAUCE
Steps:
- Quarter and pit plums and mince garlic. Pat pork chops dry with paper towels and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork chops about 2 minutes on each side, transferring to a plate. Add garlic and gingerroot to skillet and sauté, stirring constantly, 30 seconds. Stir in soy sauce, vinegar, brown sugar, and anise and bring to a simmer. Return pork chops to skillet and arrange plums around them. Simmer mixture, covered, over moderately low heat 50 minutes, or until meat is very tender. Transfer chops to a platter and, if necessary, simmer sauce, uncovered, until thickened slightly. Discard star anise, if used. Pour sauce over chops and garnish with scallion and plum.
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
- Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
PORK CHOPS WITH PLUM SAUCE
Just Plum Good! This is a quick and easy recipe that is delicious. My family loves Asian food so one day years ago I made the plum sauce with plum jelly and it paired well with the pork chops. My family was hooked and now I serve this at least once a month. It has been popular with adults and children.
Provided by Shelia Senghas
Categories Steaks and Chops
Time 25m
Number Of Ingredients 6
Steps:
- 1. Place plum jelly, lemon juice, and water into sauce pan on low heat and stir until jelly is melted. Sprinkle 5 spice seasoning on Pork chops. Fry pork chops on medium heat in olive oil for 5 minutes on each side or until done. Spoon sauce on pork chops. Flip over in the pan and continue cooking for another minute or two, spoon sauce on top and flip and cook another minute or two. Remove and place on plate to serve. Cook rice as recommended. Cook frozen peas as recommended and mix about a of cup of peas with the rice. Serve with pork chops.
PORK CHOPS WITH SALTED PLUMS
This weeknight affair pairs savory pork with a sweet-and-sour mixture of sliced plums and red onions. When a recipe has so few ingredients, it's important that they be of the highest quality possible. The pork chops here will deliver most of the fat, so make sure they're well marbled (bone-in loin or rib chops both work). As for the plums, this is one of the rare occasions in which underripe is preferred to perfectly ripe, so they maintain texture after they get briefly tossed in the skillet, and also deliver plenty of acidity for the pan sauce.
Provided by Alison Roman
Categories dinner, quick, weekday, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper; set aside.
- Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.
- Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.
- Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.
- Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.
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