Best 9 Pork Chops With Gingered Plum Sauce Recipes

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Looking for a quick and easy weeknight meal that's packed with flavor? Pork chops with gingered plum sauce is the perfect dish! The sweet and savory sauce pairs perfectly with the tender pork chops, and the whole meal can be prepared in under 30 minutes. So what are you waiting for? Gather your ingredients and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE THICK GRILLED PORK CHOP WITH GINGER PLUM BBQ SAUCE



Double Thick Grilled Pork Chop with Ginger Plum Bbq Sauce image

Provided by Food Network

Categories     main-dish

Time 9h40m

Number Of Ingredients 22

6 plums, peeled and quartered
2 ounces ginger
1 small clove of garlic, crushed and chopped
6 ounces hosin sauce, plus some for garnish
8 ounces lite brown sugar
8 ounces water
2 ounces soy sauce
1 ground piece star anise
2 ounces cider vinegar
2 scallions
Pork loin
Salt
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1/2 teaspoon chili flakes
3 ounces bean sprouts
1/2 pound carrots, julienned
1/2 pound cucumber, julienned
2 to 3 scallions
1 teaspoon salt
1/2 teaspoon sugar
Chinese pancakes

Steps:

  • Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise, 20 minutes or until plums are loose. Add vinegar and simmer, uncovered, stirring constantly until sauce thickens, about 10 minutes. Discard star anise, strain and stir in scallions.
  • Preparation of Meat: Trim loin into double thick chops, marinate in BBQ sauce overnight, and grill to desired temperature.
  • Preparation of Mushu Pancake Filling: In a large bowl, combine one large clove clove garlic, 1/4 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes and whisk to combine. Add 2 ounces bean sprouts, 1/2 pound carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar. Combine well and let sit for two hours.
  • Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll.
  • Presentation: Place pork loin on a plate. Garnish with two filled, rolled, warmed mushu pancakes. Garnish with fresh cilantro.
  • Garnish Option: Make a reduction of duck stock, star anise, and plum wine. Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes

PORK CHOPS WITH GINGERED PLUM SAUCE



Pork Chops with Gingered Plum Sauce image

Categories     Fruit     Garlic     Ginger     Pork     Sauté     Dinner     Plum     Meat     Spice     Fall     Summer     Party     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 10

3/4 pound Italian prune plums
1 large garlic clove
4 pork chops (each about 1 inch thick)
1 tablespoon vegetable oil
1 1/2 teaspoons finely grated peeled fresh gingerroot
1/4 cup soy sauce
2 tablespoons Sherry vinegar or red-wine vinegrar
2 tablespoons packed brown sugar
2 whole star anise or 1/2 teaspoon anise seeds
Garnish: chopped scallion and plum slices

Steps:

  • Quarter and pit plums and mince garlic. Pat pork chops dry with paper towels and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork chops about 2 minutes on each side, transferring to a plate. Add garlic and gingerroot to skillet and sauté, stirring constantly, 30 seconds. Stir in soy sauce, vinegar, brown sugar, and anise and bring to a simmer. Return pork chops to skillet and arrange plums around them. Simmer mixture, covered, over moderately low heat 50 minutes, or until meat is very tender. Transfer chops to a platter and, if necessary, simmer sauce, uncovered, until thickened slightly. Discard star anise, if used. Pour sauce over chops and garnish with scallion and plum.

GRILLED PORK CHOPS WITH PLUM-GINGER CHUTNEY



Grilled Pork Chops With Plum-Ginger Chutney image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1/2 cup gin
1/2 cup dry vermouth
1 cup sugar
Kosher salt
2 sprigs rosemary
2 bay leaves
1 tablespoon coriander seeds
6 center-cut T-bone pork chops (1 inch thick; 4 1/2 pounds total)
1 small red onion, chopped
1/3 cup white wine vinegar
1 tablespoon mustard seeds
1 1/2 teaspoons finely grated ginger
Pinch of red pepper flakes
4 medium plums, pitted and chopped into 1/2-inch pieces
1 tablespoon dijon mustard
Freshly ground pepper

Steps:

  • Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada

PORK WITH PLUM SAUCE



Pork with Plum Sauce image

What better way to serve pork than with a sweet and tangy plum sauce! The combination of spices turns this ordinary pork dish into a family favorite! Serve with rice and sprinkle with cilantro.

Provided by Budark

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 4

Number Of Ingredients 10

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

Steps:

  • Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
  • Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the 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 300.5 calories, Carbohydrate 18.4 g, Cholesterol 59.1 mg, Fat 14 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 3.6 g, Sodium 938.2 mg, Sugar 15.1 g

PLUM PORK CHOPS



Plum Pork Chops image

Make and share this Plum Pork Chops recipe from Food.com.

Provided by Judikins

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup plum preserves
1 -2 clove garlic, minced
1 tablespoon soy sauce (I use lite)
1/4 teaspoon salt
4 center-cut pork chops, 1/2 inch thick

Steps:

  • In a small bowl, mix plum preserves, garlic, soy sauce and salt.
  • Microwave on high 1 minute or until preserves melt.
  • Brush 1 side of each pork chop with plum sauce.
  • On a pre-heated grill place pork chops sauce side down and cook over medium heat for 5 minutes or until browned.
  • Brush top side of chops with plum sauce, turn chops over and cook for 5 minutes or until cooked through.
  • Remove pork chops from grill to serving dish.
  • Reheat remaining plum sauce and pour over pork chops.
  • (This can also be cooked in a pre-heated large non-stick skillet.).
  • Serve pork chops on top a bed of Risotto.
  • A baby spinach salad is a great addition.

GINGER PORK CHOPS



Ginger Pork Chops image

A pleasant combination of honey, soy sauce and ginger glazes these tender pork chops and makes them seem special. Serve with buttered green beans and instant mashed potatoes as shown in the photo above right. Or complete the meal with peas and scalloped potatoes from a boxed mix.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 bone-in pork loin chops (3/4 inch thick)
1 teaspoon cornstarch
2 tablespoons soy sauce
1/4 cup honey
1 garlic clove, minced
3/4 tablespoon grated fresh gingerroot
1 tablespoon sliced green onion

Steps:

  • Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.

Nutrition Facts :

PORK CHOPS WITH SAUTEED PLUMS



Pork Chops with Sauteed Plums image

I frequently rely on fast, flavorful recipes like this that look like I fussed in the kitchen all day. What an easy way to please my family...and to impress dinner guests!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon canola oil
1 pound fresh plums, pitted and sliced
1/2 cup chopped onion
2 tablespoons water
1/2 teaspoon dried thyme

Steps:

  • Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown pork chops in oil; set chops aside. , Reserve 1 tablespoon drippings; saute plums and onion for 4-6 minutes or until plums begin to brown. Stir in the water, thyme and remaining salt. Return pork chops to pan. Reduce heat; cover and simmer for 13-16 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 305 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 653mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 31g protein.

PORK CHOPS WITH SALTED PLUMS



Pork Chops With Salted Plums image

This weeknight affair pairs savory pork with a sweet-and-sour mixture of sliced plums and red onions. When a recipe has so few ingredients, it's important that they be of the highest quality possible. The pork chops here will deliver most of the fat, so make sure they're well marbled (bone-in loin or rib chops both work). As for the plums, this is one of the rare occasions in which underripe is preferred to perfectly ripe, so they maintain texture after they get briefly tossed in the skillet, and also deliver plenty of acidity for the pan sauce.

Provided by Alison Roman

Categories     dinner, quick, weekday, meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 bone-in pork chops (1 1/4- to 1 1/2-inch thick, about 1 1/2 pounds total)
Kosher salt and ground pepper
1 pound medium plums, pitted and sliced
1/2 small red onion, thinly sliced
1/4 cup unseasoned rice wine vinegar or fresh lime juice, plus more as needed
1/2 teaspoon fish sauce (optional)
2 tablespoons canola oil
1 cup fresh mint leaves
Olive oil, for drizzling

Steps:

  • Season pork with salt and pepper; set aside.
  • Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.
  • Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.
  • Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.
  • Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.

PORK CHOPS WITH PLUM SAUCE



Pork Chops With Plum Sauce image

Your basic grilled pork chop with a plum & port wine sauce served over quinoa. I tend to cook just for myself, but you can scale this up easily. I like to use a tawny port since for the plum and black cherries in it but any good port should be fine.

Provided by Chef Grizzly

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 pork chops
1 tablespoon olive oil
3 fresh plums
1/2 cup port wine
2 teaspoons candied ginger, paste
1/2 cup quinoa
1 cup water
2 tablespoons toasted pine nuts (optional)

Steps:

  • Slice one plum into quarters, slice the other two into thin pieces.
  • Rinse the quinoa to remove any remaining bitter coating.
  • Brush the porkchops with olive oil and grill them. Sear each side with a.
  • very hot fire to seal in the juices then move then away from the fire to finish.
  • cooking.
  • While the chops are cooking put the plum, ginger, and port into a small heavy.
  • skillet. (I use a candied ginger paste, but you can use grated fresh ginger, or.
  • candided ginger that you mash with a little water to make a thick paste).
  • Bring the sauce to a boil, then reduce heat to a simmer. Stir every minute or.
  • so until the liquid is reduced by about 1/2.
  • Remove from heat.
  • While the chops and sauce are cooking, bring the water to boil in a small.
  • sauce pan.
  • Add quinoa, cover and reduce to a simmer.
  • When the water is gone (about 15 min usually), remove from heat.
  • Place 1/2 the quinoa on each plate.
  • If including pine nuts, sprinkle 1/2 on each plate over and around the.
  • quinoa.
  • Plate the chops on top of the quinoa & drizzle sauce over & around the chop.

Nutrition Facts : Calories 582.6, Fat 23.7, SaturatedFat 6.1, Cholesterol 75, Sodium 83.9, Carbohydrate 48.7, Fiber 3.9, Sugar 14.4, Protein 28.9

Tips

  • To ensure the pork chops remain tender, avoid overcooking. Check the internal temperature using a meat thermometer; it should reach 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare or 160 degrees Fahrenheit (71 degrees Celsius) for medium.
  • Use a heavy-bottomed skillet to prevent hot spots and ensure even cooking of the pork chops.
  • If you don't have shaoxing wine, you can substitute dry sherry or white wine.
  • Feel free to adjust the amount of ginger and garlic in the sauce according to your taste preferences.
  • Serve the pork chops immediately after cooking, garnished with chopped scallions and sesame seeds for an extra layer of flavor.
  • For a healthier variation, consider grilling or baking the pork chops instead of pan-frying.
  • Accompany the pork chops with your favorite sides, such as steamed rice, stir-fried vegetables, or a refreshing salad.

Conclusion

By following the simple steps and tips outlined in this article, you can easily create a delicious and flavorful dish of pork chops with gingered plum sauce at home. This recipe combines the savory taste of pork with the sweet and tangy flavors of the sauce, making it a perfect meal for any occasion. So, gather your ingredients, put on your apron, and embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

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