Pork With Plum Sauce

Total Time:
35 min
10 min
25 min

4 servings

  • 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
  • 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 towellined plate to drain. Season with salt and serve with the plum sauce.

  • Per serving: Calories 503; Fat 29 g (Saturated 8 g); Cholesterol 90 mg; Sodium 88 mg; Carbohydrate 39 g; Fiber 1 g; Protein 28g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Ultimate Wine Guide