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Pork with Plum Sauce

Pork with Plum Sauce

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Budark

Budark

What better way to serve pork than with a sweet and tangy plum sauce! The combination of spices turns this ordinary pork dish into a family favorite! Serve with rice and sprinkle with cilantro.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1035 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
  2. Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).
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Reviews

R. Dawn B.
13

R. Dawn B.

8/2/2010

This was a great base recipe, but as is, I don't think it makes enough sauce. I added about 1 up of pineapple juice, then later another 1/2 cup with some corn starch mixed in to thicken it. Other than that the only other change I made was to sub nutmeg for the cloves, because I didn't have any. I'll definitely make this again! Next time I'll try to get a pic!

Brooke
8

Brooke

7/28/2010

It was very interesting! Some bites were super delicious, some were quite tart from the skins. I used 2 garlic cloves, and about 2 1/2 tsp. of fresh grated ginger. I substituted nutmeg in for the cloves, because it was what I had. We thought it was good, but missing something, and decided that it needed black pepper. I served the pork chop on top of a pile of quinoa, and spooned the sauce over it all. I would definitely try this again, but next time I would try something to combat/balance a bit of the tartness. Fun to try and yummy!

djazz
2

djazz

4/4/2012

Love to use fruit to flavor meat. Nice to make rather than a sugary jarful. Used chicken broth, sprayed with Brach's Amino Acids, no vinegar or brown sugar, 2 whole cloves vs. ground. Added leftover pork and chicken to pan to heat. Already cooked rice noodles so added at end to heat. Served with cabbage and greens fried in 1 t. bacon grease and sundried tomatoes. So much better than boring soy sauce by itself on noodles.

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