Pork Chops With Plum Sauce Recipes

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.

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).

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.

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.

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.

Steps:

• Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
• Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada

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.

Steps:

• Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker. , In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing. , Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy.

Steps:

• Place the pork chops, and plums into a slow cooker. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums. Cook on Low for 8 hours.

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.

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°.

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.

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.