PLUM PORK STEAKS
The plum marinade goes really nicely with the pork and is really scrummy when it caramelizes in the bottom of the pan whilst cooking. Also goes great with beef steaks.
Provided by Mandy
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine sauces, honey, oil, garlic & chilli, stir to combine.
- Place steaks in a shallow dish and allow to marinade in mixture for at least 30 minutes.
- Cook steaks over high heat, basting with marinade for 8-12 mins or until just cooked through.
Nutrition Facts : Calories 621.7, Fat 39.9, SaturatedFat 13, Cholesterol 161.9, Sodium 391.8, Carbohydrate 22.7, Fiber 0.5, Sugar 5.3, Protein 40.9
PORK WITH PLUM SAUCE
What better way to serve pork than with a sweet and tangy plum sauce! The combination of spices turns this ordinary pork dish into a family favorite! Serve with rice and sprinkle with cilantro.
Provided by Budark
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
- Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).
Nutrition Facts : Calories 300.5 calories, Carbohydrate 18.4 g, Cholesterol 59.1 mg, Fat 14 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 3.6 g, Sodium 938.2 mg, Sugar 15.1 g
PLUM SAUCED PORK STEAKS
My late husband had a passion for grilling. Problem was, BBQ sauce just does not taste good on everything. I developed this recipe to use up some plums we had on our tree. It was so good, that now I make a big batch & freeze it in small containers. The sauce is just great on chicken and grilled fruits too.
Provided by CONNIE BOLDA
Categories Steaks and Chops
Number Of Ingredients 12
Steps:
- 1. Saute onions in bacon drippings until tender.
- 2. Put plums, and sugar into food processsor. Puree until smooth.
- 3. Add plums to skillet with onions. Add all remaining ingredients and cook on low heat, stirring until mixture is thick.
- 4. Meanwhile, start charcoal allowing about 15 - 20 minutes for them to heat. Put on pork steaks and baste thoroughly with sauce. Baste again every time steaks are turned. Turn at least three times.
- 5. Serve hot w/ additional sauce on side.
- 6. Freeze remaining sauce in small containers for your next time grilling. Enjoy!
ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g
PLUM PORK CHOPS
Make and share this Plum Pork Chops recipe from Food.com.
Provided by Judikins
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, mix plum preserves, garlic, soy sauce and salt.
- Microwave on high 1 minute or until preserves melt.
- Brush 1 side of each pork chop with plum sauce.
- On a pre-heated grill place pork chops sauce side down and cook over medium heat for 5 minutes or until browned.
- Brush top side of chops with plum sauce, turn chops over and cook for 5 minutes or until cooked through.
- Remove pork chops from grill to serving dish.
- Reheat remaining plum sauce and pour over pork chops.
- (This can also be cooked in a pre-heated large non-stick skillet.).
- Serve pork chops on top a bed of Risotto.
- A baby spinach salad is a great addition.
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
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 WITH PLUM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
- Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
- Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce.
Nutrition Facts : Calories 503, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 88 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 28 grams
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