Pork chops with gingered plum sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Italian prune plums |
| 1 | large | Garlic clove |
| 4 | Pork chops (each about 1 inch thick) | |
| 1 | tablespoon | Vegetable oil |
| 1½ | teaspoon | Finely grated peeled fresh gingered |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Sherry vinegar or red-wine vinegar |
| 2 | tablespoons | Packed brown sugar |
| 2 | Whole star anise or 1/2 teaspoon anise seeds | |
| Chopped scallion and plum slices | ||
Directions
GARNISH
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 ginger to skillet and saute, 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 slices.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8977 Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman" <jfreeman@...> on Oct 14, 1997