Pork Chops with Gingered Plum Sauce
Wendy
ingredients
- 4 (1 inch thick) pork chops (about 2 1/2 pounds total)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 2 tablespoon red wine vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon finely grated peeled fresh ginger
- 1 tablespoon finely chopped garlic
- 1 pound firm but ripe plums cut into 1-inch wide wedges
- 1/4 cup chicken broth
- 1 tablespoon red currant jelly, or to taste
- 1 tablespoon cold unsalted butter
directions
- 1
Put a rack in middle of oven and preheat to 300 degrees.
- 2
Pat pork dry and sprinkle with salt and pepper. Heat a 12-inch heavy skillet over moderately high heat until hot, 2 to 3 minutes. Add oil, swirling to coat bottom, then add pork and cook, turning once, until golden brown, about 6 minutes.
- 3
Transfer chops with tongs to a small baking pan and bake until just cooked through, 8 to 12 minutes. Transfer to a platter (reserving any juices in baking pan).
- 4
Meanwhile, add soy sauce, vinegar, brown sugar, ginger and garlic to skillet and bring to a boil over moderately high heat, scraping up brown bits. Add plums, reduce heat to moderate, and cook, uncovered, stirring frequently, until plums are tender but not falling apart and sauce is slightly thickened, 5 to 10 minutes.
- 5
Stir stock, jelly and any meat juices from baking pan into sauce and bring to a simmer. Add butter, swirling skillet until butter is incorporated and sauce is slightly thickened.
- 6
Spoon sauce over chops.
Source: Wendy
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