| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Italian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Italian prune plums |
| 1 |
lg |
Garlic clove |
| 4 |
|
Pork chops (each about 1 inch thick) |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
ts |
Finely grated peeled fresh gingered |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Sherry vinegar or red-wine vinegar |
| 2 |
tb |
Packed brown sugar |
| 2 |
|
Whole star anise or 1/2 teaspoon anise seeds |
|
|
Chopped scallion and plum slices |
INSTRUCTIONS
GARNISH
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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