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MailTribune.com
  • Pork and Plums

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  • 1 tablespoon canola oil
    1 1/2 pounds boneless, center-cut pork chops (trimmed of excess fat), 1 1/4 to 1 1/2 inches thick
    Kosher salt and freshly ground black pepper, to taste
    6 firm black plums (about 13/4 pounds), halved and pitted
    4 medium shallots, peeled and very thinly sliced
    1/3 cup cider vinegar or sauvignon-blanc vinegar
    1 to 2 tablespoons turbinado or raw sugar (or 1 tablespoon light-brown sugar)
    Leaves from 2 fresh thyme sprigs, minced
    Minced leaves from 2 flat-leaf parsley stems, for garnish
    Line an ovenproof pan with aluminum foil and preheat oven to 375 F. Swirl the oil into a large skillet over medium-high heat, coating skillet's bottom.
    Pat the chops dry and lightly season both sides with the salt and pepper. Add chops to skillet, cook for 5 minutes or until lightly brown on bottoms, flip and cook for 1 or 2 minutes. Transfer chops to pan in oven for about 20 minutes or until internal temperature reaches 150 to 155 F. Keep skillet over medium-high heat.
    Add the shallots to skillet, reduce heat to medium and cook for 3 minutes, stirring occasionally. Slice plum halves 1/4 inch thick; add to skillet. Cook for 10 to 12 minutes, stirring occasionally, until plums soften and turn a rosy color. Add the vinegar and sugar to taste, stirring until sugar dissolves. Season lightly with salt and pepper, turn off heat, add the thyme and stir to combine.
    Transfer chops to a board, slice 1/2 inch thick and divide among 4 plates. Spoon plums alongside and garnish with the parsley. Serve with egg noodles.
    Makes 4 servings.
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