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 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
STICKY HOISIN PORK STEAKS
Served with a fresh, crunchy slaw and a sweet glaze that soaks into the rice, this simple, lip-smacking pork dish for six will keep everyone happy
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
- Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
- Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.
Nutrition Facts : Calories 666 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 2 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.
FILETS WITH PLUM SAUCE
If you don't have plums on hand, substitute nectarines.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Season with salt and pepper. Remove and keep warm. , In the same skillet, cook plums and onions for 2-3 minutes or until plums are tender. Add marmalade and vinegar; cook and stir until heated through. Serve over steaks.
Nutrition Facts : Fat 17 g fat (8 g saturated fat), Cholesterol 87 mg cholesterol, Sodium 273 mg sodium, Carbohydrate 20 g carbohydrate, Fiber 1 g fiber, Protein 24 g protein.
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 STEAKS
My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions.
Provided by BABYLOVE1222
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
- Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 353.1 calories, Carbohydrate 3.9 g, Cholesterol 118 mg, Fat 25.4 g, Fiber 1.1 g, Protein 26.5 g, SaturatedFat 11.4 g, Sodium 719.7 mg, Sugar 1.1 g
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
POLYNESIAN PORK STEAKS
From Old Better Homes recipe card. This recipe has 2 unique ingredients: strained plum baby food and flaked coconut. I have yet to try this one.
Provided by ladygwyn
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from steaks.
- In large skillet cook the fat until you get a small amount accumulated, discard the rest of the trimmings.
- Brown steaks in the hot fat.
- as they are browning season generously with salt.
- Combine the rest of the ingredients and pour over steaks.
- Cover, and simmer 35 to 40 minutes or until meat is tender and done.
- Remove meat to a warm platter, spoon sauce over them and serve.
Nutrition Facts : Calories 181.3, Fat 7.5, SaturatedFat 3.1, Cholesterol 66.6, Sodium 61.2, Carbohydrate 5.9, Fiber 0.4, Sugar 4.3, Protein 21.5
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PORK STEAKS WITH PLUM SAUCE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Midweek DinnerServings 4Total Time 40 mins
- Cut pork leg steaks into small steaks. Beat egg and 1 tblsp water together in a shallow dish. Dip each steak in beaten egg then toss in combined breadcrumbs and Chinese five-spice to coat evenly. Arrange crumbed pork steaks in a single layer on a foil-lined tray, cover and refrigerate for 30 minutes.
- Shallow-fry steaks in hot oil in a large frypan until golden both sides and cooked through, drain on paper towel.
- Meanwhile, combine plum sauce and sweet chilli sauce in a saucepan with 2 tablespoons water, stir over heat until mixture boils.
- Serve steaks with chilli plum sauce. Accompany with vegetables of your choice. Recipe is best prepared as required.
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