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
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
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
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
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 SAUTEED PLUMS
I frequently rely on fast, flavorful recipes like this that look like I fussed in the kitchen all day. What an easy way to please my family...and to impress dinner guests!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown pork chops in oil; set chops aside. , Reserve 1 tablespoon drippings; saute plums and onion for 4-6 minutes or until plums begin to brown. Stir in the water, thyme and remaining salt. Return pork chops to pan. Reduce heat; cover and simmer for 13-16 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 305 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 653mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 31g protein.
GRILLED HOISIN GLAZED PORK CHOPS WITH PLUM DIPPING SAUCE
An easy recipe you can let marinate all day, served with a jazzed up plum dipping sauce. From Weber's "Real Grilling".
Provided by Cookin-jo
Categories Pork
Time 20m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together first 7 ingredients. Place pork chops in a resealable bag and pour sauce over. Refrigerate 4-8 hours.
- Mix plum sauce, dijon mustard and sugar for dipping.
- Remove chops from the bag and discard the marinade. Grill over direct medium heat until barely pink in the middle, about 8 to 10 minutes, turning once.
- Prep time does not include time to marinate.
Nutrition Facts : Calories 384.7, Fat 20.3, SaturatedFat 5.6, Cholesterol 76, Sodium 760, Carbohydrate 25.5, Fiber 1.2, Sugar 11, Protein 24.1
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.
CHILI RUBBED PORK CHOPS WITH A GINGER PLUM BBQ SAUCE AND WHITE AND YELLOW YAM SALAD
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
- Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
- Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
- Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
- Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.
PORK CHOPS WITH PLUM SAUCE
Your basic grilled pork chop with a plum & port wine sauce served over quinoa. I tend to cook just for myself, but you can scale this up easily. I like to use a tawny port since for the plum and black cherries in it but any good port should be fine.
Provided by Chef Grizzly
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice one plum into quarters, slice the other two into thin pieces.
- Rinse the quinoa to remove any remaining bitter coating.
- Brush the porkchops with olive oil and grill them. Sear each side with a.
- very hot fire to seal in the juices then move then away from the fire to finish.
- cooking.
- While the chops are cooking put the plum, ginger, and port into a small heavy.
- skillet. (I use a candied ginger paste, but you can use grated fresh ginger, or.
- candided ginger that you mash with a little water to make a thick paste).
- Bring the sauce to a boil, then reduce heat to a simmer. Stir every minute or.
- so until the liquid is reduced by about 1/2.
- Remove from heat.
- While the chops and sauce are cooking, bring the water to boil in a small.
- sauce pan.
- Add quinoa, cover and reduce to a simmer.
- When the water is gone (about 15 min usually), remove from heat.
- Place 1/2 the quinoa on each plate.
- If including pine nuts, sprinkle 1/2 on each plate over and around the.
- quinoa.
- Plate the chops on top of the quinoa & drizzle sauce over & around the chop.
Nutrition Facts : Calories 582.6, Fat 23.7, SaturatedFat 6.1, Cholesterol 75, Sodium 83.9, Carbohydrate 48.7, Fiber 3.9, Sugar 14.4, Protein 28.9
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- For the sauce:Tie the cloves, star anise, cinnamon stick, and black peppercorns in cheesecloth. Set aside. Combine the plums, onion, ginger, garlic, chili peppers, apple cider vinegar, brown sugar, and soy sauce in a heavy-bottomed, non-reactive pot. Add the reserved spice sachet. Bring to a boil then reduce the heat to simmer. Cook, stirring occasionally, until the plums are falling apart and the mixture is quite soft, about 25 minutes. Remove the bundle of spices and remove from the heat. Purée the sauce with an immersion blender until completely smooth. Return the mixture to a boil, reduce to a simmer and cook until the sauce coats a spoon. Taste and adjust for seasoning with soy sauce and sugar.
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