Pork With Plum Sauce

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.