Pork with Plum Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 503
- Total Fat
- 29 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 90 milligrams
- Sodium
- 88 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 1 grams
- Protein
- 28 grams
- Total: 35 min
- Active: 35 min
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
- 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.