In Good Taste Recipe: Pork Chops with Ginger Plum Sauce

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Pork Chops with Ginger Plum Sauce

By Josie Ross

I adapted this recipe from a friend - a wonderful cook - who used to serve it with jasmine rice and oolong tea.

1 pound plums
1 large garlic clove, minced
4 thin pork chops (each about 1/2 inch thick)
3 tablespoon olive oil
1 teaspoons finely grated peeled fresh gingerroot
1/4 cup soy sauce
2 tablespoons Sherry vinegar or red-wine vinegar
3 tablespoons honey
¼ teaspoon coarse ground black pepper

Salt

1 plum, cut in thin slices, for garnish

½ cup cilantro, finely chopped

Pit the plums and cut them into quarters.

Pat pork chops dry and season with salt and pepper. In a 12-inch heavy skillet, heat the oil over moderately high heat until hot but not smoking and brown pork chops about 4 minutes on each side. Transfer to a plate, cover with foil, and keep warm. Add the garlic and ginger to the skillet and sauté, stirring constantly, for about 30 seconds. Add the plums, toss with the garlic to coat. Allow the plums to cook for about 2 minutes. Then, stir in soy sauce, vinegar, and honey and bring to a simmer. Allow the mixture to cook for about 15 minutes, until slightly thickened. Return pork chops to skillet and arrange plums around them. Simmer mixture, covered, over moderately low heat, about 10 minutes, or until meat is cooked through. Transfer chops to a platter and, if necessary, simmer sauce, uncovered, until thickened slightly. Pour the sauce over chops and garnish with cilantro and plums.

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