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Pan-fried pork chops with plums
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2 essential Waitrose British Pork Chops
8 plums, halved and stones removed
2 tbsp light brown muscovado sugar
2cm piece fresh root ginger, finely grated
1 clove garlic, crushed
1 tbsp olive oil
125ml dry white wine or apple juice
1. Make several cuts into the fat of each chop to help it crisp. Toss together the plums, sugar, ginger and garlic. Heat the oil and a third of the butter in a frying pan on a medium heat. Allow the butter to foam, then add the chops and cook for 5–6 minutes on each side until golden.
2. Add the plums and any juices to the pan and cook for 2–3 minutes until the plums are soft and the chops are nicely browned and cooked through with no pink meat.
3. Leave half the plums in the pan. Place the rest with the chops on a warmed plate and cover to keep warm. Add the wine or apple juice to the pan and bring to the boil, stirring. Simmer for 4 minutes to reduce by half. Turn off the heat, add the remaining butter and stir until melted.
4. Serve the warm chops with the sticky plums and their sauce on a bed of steamed green beans.
Typical values per serving:
This recipe was first published in August 2016.