Name: Pork with Plum Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 cup dry red wine; 2 teaspoons 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 tablespoons unsalted butter (optional); Peanut oil, for frying

Directions

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38m Easy 99%

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

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Pork with Plum Sauce

Ingredients

Directions

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