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.
GRILLED PORK CHOPS WITH PLUM-GINGER CHUTNEY
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
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
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
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
GRILLED HOISIN GLAZED PORK CHOPS WITH PLUM DIPPING SAUCE
An easy recipe you can let marinate all day, served with a jazzed up plum dipping sauce. From Weber's "Real Grilling".
Provided by Cookin-jo
Categories Pork
Time 20m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 384.7, Fat 20.3, SaturatedFat 5.6, Cholesterol 76, Sodium 760, Carbohydrate 25.5, Fiber 1.2, Sugar 11, Protein 24.1
CHILI RUBBED PORK CHOPS WITH A GINGER PLUM BBQ SAUCE AND WHITE AND YELLOW YAM SALAD
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
- Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
- Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
- Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
- Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.
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
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 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
GRILLED PLUM AND PROSCIUTTO STUFFED PORK CHOPS
Categories Pork
Number Of Ingredients 13
Steps:
- Prepare grill. Soak the pitted dried plum halves in boiling water 5 minutes. Drain plums. Wrap 2 of the plum halves in each prosciutto piece. Combine fennel seeds and next 6 ingredients (through freshly ground black pepper) in a small bowl. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 1 prosciutto wrap into each pocket. Sprinkle pork chops with fennel mixture. Place pork chops on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Combine vinegar and molasses; brush over pork chops.
PORK LOIN CHOPS WITH A PLUM GLAZE
Simple and tasty. I had a little glaze leftover and topped my sausage biscuit with it.
Provided by Kathy Williams @KMW2013
Categories Pork
Number Of Ingredients 4
Steps:
- Wash leeks and cut into small pieces. Set aside.
- Heat pan to medium-heat, salt and pepper pork chops. Add a little oil and cook chops until done. Set aside.
- Add leeks to the pan, salt and pepper. Cook leeks until soft. Add the plum preserves and cook until the mixture thickens slightly. Plate chop and spoon glaze over.
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