Plum Glazed Pork Chops Recipes

GRILLED PORK CHOPS AND PLUMS

Steps:

• Prepare a grill for medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the pork chops until lightly charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes more. Transfer the pork chops to a cutting board to rest for about 5 minutes.
• Meanwhile, toss the plums with 2 teaspoons of the oil and sprinkle with salt and pepper. Grill, flipping once, until softened with grill marks, about 2 minutes per side. Cut into wedges.
• Toss the arugula and parsley with the lemon juice and remaining 1 tablespoon oil and season with salt and pepper. Divide among 4 plates and top with the plum wedges. Serve with the pork chops.

PLUM PORK CHOPS

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.

PORK WITH PLUM SAUCE

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).

PORK CHOPS WITH SAUTEED PLUMS

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°.

PLUM-GLAZED PORK KABOBS

Steps:

• For glaze, in a small bowl, mix jam, soy sauce, garlic and ginger. Cut vegetables and pork into 1-in. pieces. On six metal or soaked wooden skewers, alternately thread pork and vegetables., On a lightly greased grill rack, grill kabobs, covered, over medium heat 12-15 minutes or until pork is tender, turning occasionally and brushing with 1/4 cup glaze during the last 5 minutes. Brush with remaining glaze before serving.

PORK CHOPS WITH CURRIED PLUM GLAZE AND GRILLED PLUMS

Steps:

• Pit and coarsely chop two plums. In a small saucepan, cook onion in 1 tablespoon hot oil over medium-high heat for about 4 minutes or until starting to soften, stirring occasionally. Add garlic; cook and stir for 2 minutes. Add chopped plums, ginger, lime juice, marmalade, soy sauce, ketchup and curry powder. Bring to a simmer and cook, uncovered, for about 5 minutes or until onions and plums are tender, stirring occasionally. Remove from heat.
• When mixture is cool enough to work with, transfer to a blender. Cover and blend until smooth. Return to saucepan and continue cooking, uncovered, for 10 to 15 minutes or until thickened to glaze consistency and reduced to about 1 cup, stirring occasionally.* Set aside half of the glaze to serve as sauce.
• Halve and pit remaining plums. Brush cut side of plums and both sides of pork chops with remaining 1 tablespoon oil. Season pork to taste with salt and pepper. For a gas or charcoal grill, place chops on the grill rack directly over medium heat. Cover and grill chops 4 minutes. Add plums to grill, cut side down, and brush chops and plums with glaze. Cover and grill another 6 to 9 minutes or until plums are tender and lightly browned and chops are slightly pink inside and juices run clear (145°), turning once or twice (plums may be finished first).
• Serve pork with grilled plums, reserved glaze and lime wedges.

PLUM-GLAZED PORK CHOPS

Steps:

• Preheat the oven to 400°F.
• Heat olive oil in an oven-safe skillet or cast-iron pan on the stovetop and add pork chops. Cook on each side for approximately 5 minutes, or until brown. While the chops are browning, combine the dried plums, brown sugar, apple cider vinegar, and chicken broth.
• Remove skillet from the stovetop and evenly spoon the plum sauce over the top. Bake in the preheated oven for 7-10 minutes, or until the internal temperature of the pork is 145°F.

PLUM GLAZE FOR PORK

Steps:

• Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.