Plumy Good Porkchops!

I had some plums left over from making my Dimply Plum Cake so I thought I'd turn them into dinner. I love the combination of pork and fruit so I braised some pork chops in an Asian-style Plum Sauce. It turned out amazing! The plums became syrupy simmered in the apple juice and was just the PERFECT sauce for the meat! I also made my very first Rice Pilaf (round of a applause please!) and served the chops on top of it. A yummy dinner that's totally needed on a Monday night!

Ingredients:


4 plums, pitted and cut into bite-size pieces
1 tsp garlic, minced
2 pork chops (1-inch thick)
1 Tbsp vegetable oil
1/2 tsp finely grated ginger
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp packed brown sugar
1/2 c apple juice
1 Tbsp butter


Prep:


1. In a Dutch oven, heat oil over medium-high heat. Pat pork chops dry with paper towels and season with salt and pepper. Brown chops about 2 minutes on each side, transfer to a plate.


2. Add garlic and ginger to skillet and sauté, stirring constantly, 30 seconds. Stir in soy sauce, vinegar, brown sugar and juice, scraping up brown bits. Bring to a boil. Return chops to skillet and arrange plums around them. Turn heat down and simmer mixture, covered, over low heat 20-30 minutes, or until chops reach 160°F.


3. Transfer chops to serving platter. Turn heat up to high and boil sauce, uncovered, until thickened, 5 minutes. Turn off heat and stir in butter until melted. Pour sauce over chops.


Easiest Rice Pilaf EVER!


1 Tbsp butter
1/4 c onions, chopped
1 c rice
1-3/4 c chicken broth


In a small pot, melt butter over medium heat. Add onions and sauté until soft, 5 minutes. Add rice and stir until coated. Season with salt and pepper. Pour in stock and bring to a simmer. Turn heat down to low, cover and cook for 20 minutes. Fluff rice with fork before serving.