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 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.
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
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 CHOPS WITH SALTED PLUMS
This weeknight affair pairs savory pork with a sweet-and-sour mixture of sliced plums and red onions. When a recipe has so few ingredients, it's important that they be of the highest quality possible. The pork chops here will deliver most of the fat, so make sure they're well marbled (bone-in loin or rib chops both work). As for the plums, this is one of the rare occasions in which underripe is preferred to perfectly ripe, so they maintain texture after they get briefly tossed in the skillet, and also deliver plenty of acidity for the pan sauce.
Provided by Alison Roman
Categories dinner, quick, weekday, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
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.
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.
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
SPICED PLUM PORK CHOPS
Pork chops and plums are slow-cooked together. The addition of pineapple juice and spices adds further dimension to the tangy sweetness of the plums.
Provided by Caitlynn
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 8h10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 265 calories, Carbohydrate 25.3 g, Cholesterol 59.1 mg, Fat 7.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 2.6 g, Sodium 39.8 mg, Sugar 22.3 g
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
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PORK IN PLUM SAUCE - DELICIOUS LITTLE BITES
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5/5 (6)Calories 398 per servingCategory Main Course
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the pork and cook until browned on one side, about 2-3 minutes, then flip and cook an additional 2 minutes or until the pork is cooked through. Remove to a plate and tent with aluminum foil.
- Reduce the heat to medium and add the remaining tablespoon of olive oil along with the shallot and garlic. Cook 2-3 minutes or until the shallot is softened.
- Add the plums, honey, balsamic vinegar, and ginger. Cook 6-7 minutes, or until the plums are nice and soft.
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