- 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