Purple Pork Chops


Abstract: This a great quickie dish to make when someone comes to borrow your CRC book at supper time and you feel obligated to feed them.


Serves: 4 - any combination of humans and dogs


Lead time: 10-15 minutes if you have all the stuff


Tools: Heavy no-stick skillet, blender, mixing bowl, whisk


Bill of Materials:

Canned whole plums in heavy syrup 1 - 16 oz. can

Sugar 2 - tablespoons

Vegetable oil 1 - teaspoon

Boneless, lean pork chops 4 - 3/8 thick

Ground dry ginger 4 - teaspoons

Apple cider vinegar 6 - tablespoons

Assembly Instructions:

Put the canned plums and sugar in the blender and blend on high speed to about the consistency of tomato sauce. Pour into the mixing bowl.

Heat the vegetable oil in the skillet on medium heat. Put pork chops into skillet to brown on one side.

Whisk the ginger and vinegar into the blended plums. Turn the pork chops and pour half of the plum sauce over them. Cover the skillet, lower heat and simmer for 5 minutes. Remove the pork chops from the skillet. Pour the rest of the plum sauce into the skillet. Thoroughly mix it with the residual sauce and serve in a gravy boat.