Recipe
Spicy Porkchops with Sauteed Fresh Plums #SundaySupper
The pork and fruit combination is a classic one as pork lends itself so beautifully to the sweetness of fruit, especially apples - which is probably pork's most notorious sidekick. This recipe switches it up a bit with using fresh plums instead of apples. Imagine making this recipe with other stone fruit like peaches or nectarines!
This recipe for Spicy Porkchops with Sauteed Fresh Plums has a hint of Asian flavors with ground ginger and soy sauce, backed with the earthy heat of cayenne pepper. The tart plums with the combination of a little sugar and spicy pork chops make this dish complex with flavors, yet with only a few ingredients.
This is what making Great Everyday Meals is all about!
- 2 pounds of Pork loin chops – or use your favorite kind of cut
- 4 tablespoons Olive Oil
- Cayenne Pepper
- Kosher Salt
- Ground Ginger
- 1 Green Bell Pepper – large dice
- 1/2 cup of Red Onions – large dice
- 3 medium Red Plums – cut into wedges
- 1 tablespoon of granulated or brown sugar
- 1/4 cup of Chicken Stock
- 1 tablespoon of Soy Sauce
Heat a large saute pan to medium heat with olive oil.
Season one side of the porkchops with about 1/2 a teaspoon of salt and light dusting of ground ginger and cayenne pepper.
Add the porkchops, seasoned side down into the hot pan and cook until golden brown.
While the porkchops are browning, season the other side with salt, ground ginger and cayenne pepper.
Set the porkchops aside in a dish after browning.
It is important to use thin sliced porkchops so that your chops cook all the way through in the pan without having to place them in the oven.
Turn the heat to medium-low and discard or any extra oil and fat rendered from the porkchops. Leave only a couple tablespooons in the pan.
Add the green bell peppers and onions in the same pan and saute with 1 teaspoon of salt. Add about chicken stock and soy sauce and scrape the bits off the bottom of the pan.
Add the fresh plums and sugar and turn up the heat to medium-high. Cook for about 5 minutes to heat the plums through, but not enough that they break down too much.
Taste for seasoning and top the porkchops with the sauteed fresh plums.
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