I love the pairing of sweet and hot, and I love the pairing of plums and pork. I tinkered with this sauce until I got it to the point I liked it; then, when I spooned it over the crispy, thin loin chops and topped it with some fresh plum slices, I LOVED it. Lots of extra sauce, which I plan to try on seafood...and chicken...and drizzled over risotto.... —Kayb
boneless pork loin chops, 1/2 inch thick
large black plums
chipotle pepper in adobo
powdered ancho chile
cloves garlic, crushed
In This Recipe
Peel and roughly dice 2 -3 large plums (about 1 cup fruit). Combine in small saucepan with water, honey, peppers and garlic. Bring to a boil, return to a simmer, and cook until fruit is soft and falling apart. Cool slightly,and puree sauce in a blender or with an immersion blender.
Return sauce to low heat. Taste and season with salt and galsamic vinegar. Add cream and stir. Keep warm until time to serve.
In a heavy skillet, heat oil to a shimmer and fry pork chops quickly, until golden brown (about 2-3 minutes on a side. Remove to plate.
Peel and slice two more plums. Serve two chops to a plate, spoon cream sauce over, and garnish with plum slices.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!