You may also like
Categories:
red wine ginger flour kosher salt pork loin chops orange rice vinegar honey mint plums unsalted butter peanut oil
Viewed: 65 - Published at: 9 years agoIngredients
- 1 cup dry red wine
- 2 teaspoons grated peeled ginger
- 1/4 cup instant flour (such as Wondra) or cornstarch
- Kosher salt
- 4 1/2 -inch-thick boneless pork loin chops, trimmed
- 1 orange
- 1/4 cup rice vinegar
- 1/3 cup honey
- 8 large sprigs fresh mint
- 2 large plums, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter (optional)
- Peanut oil, for frying
Method
- Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl.
- Whisk in the flour and 1 teaspoon salt.
- Add the pork, turning to coat; refrigerate while you prepare the sauce.
- Remove the zest from the orange in wide strips using a vegetable peeler.
- Put the zest in a skillet and squeeze in the juice.
- Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine.
- Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes.
- Add the plums and cook until slightly soft, about 4 minutes.
- Remove from the heat and discard the mint.
- Swirl in the butter, if desired, and season with salt.
- Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat.
- Fry the pork until golden and crisp, 4 to 5 minutes per side.
- Transfer to a paper towellined plate to drain.
- Season with salt and serve with the plum sauce.
- Per serving: Calories 503; Fat 29 g (Saturated 8 g); Cholesterol 90 mg; Sodium 88 mg; Carbohydrate 39 g; Fiber 1 g; Protein 28g
- Photograph by Antonis Achilleos
