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
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.