plum sauce recipe for pork

Mash the plums with a potato masher to an applesauce-like texture. Cut the cooking time down of sauce to 5-10 minutes and then baked it uncovered in the oven at 180C till cooked meat was 63 degrees. Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. I added about 1 up of pineapple juice, then later another 1/2 cup with some corn starch mixed in to thicken it. Put the zest in a skillet and squeeze in the juice. © 2020 Discovery or its subsidiaries and affiliates. Some bites were super delicious some were quite tart from the skins. Saves time and money, always a good thing! Home Recipes Cooking Style Comfort Food. Stir the mixture until the brown sugar dissolves; add the plums. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. I used low sodium soy sauce and 3 plums. Taste of Home is America's #1 cooking magazine. Bring to a boil. Remove pork chops to a plate. Bring to a boil; cook and stir for 2 minutes or until thickened. This was a great base recipe, but as is, I don't think it makes enough sauce. i almost never make the same recipe twice, but i made sure to file this one away. We thought it was good but missing something and decided that it needed black pepper. Add comma separated list of ingredients to exclude from recipe. do you guys test these things? Transfer to a paper towel-lined plate to drain. Skim fat from cooking juices; transfer to a small saucepan. Remove from the heat and discard the mint. Pour into your blender or use the stick blender and make a pureé. Add the pork, turning to coat; refrigerate while you prepare the sauce. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. — Jeannie Klugh, Lancaster, Pennsylvania, Pork Roast with Plum Sauce Recipe photo by Taste of Home. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Now add the plum sauce to the cooked pork strips in the pan and let the magic happen. I didn't have to cook the sauce very long - maybe 10 minutes. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. I cut this recipe down to 2 chops. Cover and cook on low for 5-6 hours or until a meat is tender. In the same skillet, cook the coleslaw mix, carrot and onions over medium heat until crisp-tender. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All rights reserved. I used her suggestion of apricot preserves and I used fresh ginger. … Added leftover pork and chicken to pan to heat. Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. 1/4 cup instant flour (such as Wondra) or cornstarch, 4 1/2-inch-thick boneless pork loin chops, trimmed, Sign up for the Recipe of the Day Newsletter Privacy Policy. So much better than boring soy sauce by itself on noodles. Already cooked rice noodles so added at end to heat. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. In a large skillet, brown roast in oil on all sides; drain. Remove meat to a serving platter; keep warm. Add shallots, … Cover and cook on low for 5-6 hours or until a meat is tender. Set aside 1/2 cup sauce mixture. In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. we loved it. Serve with gravy. Gradually stir into the pan. Information is not currently available for this nutrient. There isn't a ton of sauce just enough to coat the pork chops. My plums were really ripe (soft) and the flesh just squeezed out of the skins I didn't put the skins in the sauce. Use fresh plums and slice them up into small cubes. Nice to make rather than a sugary jarful. I think fresh ginger would be a good addition instead of the ground ginger. Put the zest in a skillet and squeeze in the juice. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. The plums were soft by that point and the sauce was thickened. My husband does not care for fruit and meat combos, so I simply didn't make the sauce.

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