What could be a better accompaniment for pork chops than a sweet and sour plum sauce? This common pork dish becomes a favorite among the family thanks to the spice mixture! Garnish with cilantro and serve with rice.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons vegetable oil
- 4 boneless pork chops
- salt and ground black pepper to taste
- 1 large clove garlic, minced
- ¼ cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 5 fresh plums, pitted and coarsely chopped
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
- Reduce the heat to medium; cook and stir garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add plums.
- Cover the skillet, reduce the heat, and simmer the mixture until the sauce has thickened and plums are very soft, about 45 minutes.
- Mash plums with a potato masher to an applesauce-like texture. Place pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 938 mg |
| Sugars | 15 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe, I substituted plum jam (2-3 tablespoons) instead of plums, and only 1 teaspoon of brown sugar. 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. Turned out fabulous 🙂
I cut this recipe down to 2 chops. I used low sodium soy sauce and 3 plums. My plums were really ripe (soft) and the flesh just squeezed out of the skins, I didn’t put the skins in the sauce. I didn’t have to cook the sauce very long – maybe 10 minutes. There isn’t a ton of sauce, just enough to coat the pork chops. I think fresh ginger would be a good addition instead of the ground ginger.
I did not like it – the soy sauce was too overpowering. I made this for 1 person and cooked the sauce only about 10 minutes. The plums were soft by that point and the sauce was thickened.
Love to use fruit to flavor meat. Nice to make rather than a sugary jarful. Used chicken broth, sprayed with Brach’s Amino Acids, no vinegar or brown sugar, 2 whole cloves vs. ground. Added leftover pork and chicken to pan to heat. Already cooked rice noodles so added at end to heat. Served with cabbage and greens fried in 1 t. bacon grease and sundried tomatoes. So much better than boring soy sauce by itself on noodles.
This was a great base recipe, but as is, I don’t think it makes enough sauce. I added about 1 up of pineapple juice, then later another 1/2 cup with some corn starch mixed in to thicken it. Other than that the only other change I made was to sub nutmeg for the cloves, because I didn’t have any. I’ll definitely make this again! Next time I’ll try to get a pic!
It was very interesting! Some bites were super delicious, some were quite tart from the skins. I used 2 garlic cloves, and about 2 1/2 tsp. of fresh grated ginger. I substituted nutmeg in for the cloves, because it was what I had. We thought it was good, but missing something, and decided that it needed black pepper. I served the pork chop on top of a pile of quinoa, and spooned the sauce over it all. I would definitely try this again, but next time I would try something to combat/balance a bit of the tartness. Fun to try and yummy!