ACTIVE:25 min/ TOTAL: 35 min/SERVES: 4

1 cup dry red wine

2 tsp grated peeled ginger

1/4 cup instant flour (such as Wondra) or cornstarch

Kosher salt

4 1/2-inch-thick boneless pork loin chops, trimmed

1 orange

1/4 cup rice vinegar

1/3 cup honey

8 large sprigs fresh mint

2 large plums, cut into 1/2-inch pieces

2 tbsp unsalted butter (optional)

Peanut oil, for frying

  1. Whisk 1 tbsp wine, the ginger and 2 tbsp ice water in a large bowl. Whisk in the flour and 1 tsp salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
  2. Remove the zest from the orange in wide strips using 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 tbsp wine.Add the mint and cook over medium-high  heat until syrupy, 10 to 15 minutes. Add the plums and cook unti slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
  3. Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the porl 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.


You can leave comments by clicking here, leave a trackback at https://stepbysteprecipe.com/pork-with-plum-sauce/trackback/ or subscribe to the RSS Comments Feed for this post.