| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Italian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 3/4 | lb | Italian prune plums |
| 1 | Garlic clove | |
| 4 | Pork chops, each about 1 | |
| inch thick | ||
| 1 | T | Vegetable oil |
| 1 1/2 | t | Finely grated peeled fresh |
| gingered | ||
| 1/4 | c | Soy sauce |
| 2 | T | Sherry vinegar or red-wine |
| vinegar | ||
| 2 | T | Packed brown sugar |
| 2 | Whole star anise or 1/2 | |
| teaspoon anise seeds | ||
| Chopped scallion and plum | ||
| slices |
INSTRUCTIONS
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 ginger to skillet and saute, 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 slices. Yield: 4 servings Recipe by: Cooking Live Show #CL8977 Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 750
Calories From Fat: 245
Total Fat: 27.5g
Cholesterol: 245.5mg
Sodium: 2315.5mg
Potassium: 1655.3mg
Carbohydrates: 34.6g
Fiber: 1.2g
Sugar: 27.8g
Protein: 87.5g