One of the things that we enjoy when we travel is tasting all of the different ways that places use seasonal fruit with wild game. Although pork isn’t game food like the elk, duck, or goose, it does stand up to bold flavors like the food that we find during our travels. This isn’t an Asian plum sauce, but an actual reduction made with this seasonal fruit. We chose to make this with thick-cut pork chops, but it could just as easily be done with a pork tenderloin as well. It is certainly the type of meal that can be served for a holiday or special occasion, but it also works for a weekday meal as well. As usual, this recipe serves two, but it can easily be increased for more.
- 2 Large Pork Chops – about 1 1/2 inches thick
- 1 cup Beef Stock
- 2 tsp Fresh Ginger – peeled and grated
- 1 Orange
- 1/4 cup Rice Vinegar
- 1/3 cup Honey
- 4 sprigs Fresh Mint
- 3 Plums – cut into 1/2 inch pieces
- 2 tbsp Unsalted Butter
- 3 tbsp Vegetable Oil
- 2 tsp Garlic Powder
- 2 tsp Dried Rosemary – chopped
- 2 tsp Dried Thyme
- Salt and Pepper to taste
Using a vegetable peeler or pairing knife, remove the zest of the orange into wide strips. Squeeze the juice of the orange into a medium sauce pan and add the zest. Heat the sauce pan over medium-high heat. Add the vinegar, honey, and beef stock and whisk the ingredients together. Add the mint and simmer for about 10 to 15 minutes. Add the plums and continue to cook until the plums are soft, adding the butter after about 10 minutes. Continue to cook for about another 20 to 25 minutes until the sauce thickens. Remove the mint, season with salt, and keep warm while the pork is cooked. Season both sides of the pork chops, which should be at room temperature, with the garlic powder, rosemary, thyme, salt, and pepper. Heat the vegetable oil in a skillet over medium-high heat. Cook the pork chops in the skillet until browned and cooked to the desired doneness, about 6 to 8 minutes per side. Place the pork chops onto plates and spoon sauce over the top. Serve with your favorite side dishes.