Ranger Craig loves a good pork chop. I on the other hand prefer a pork tenderloin or decadent roast pork shoulder. However, I need to keep my expert recipe taste tester happy, so once in a while I pull out the chops and start frying.
I think pork chops are best when lightly dusted with flour, salt and pepper and pan-fried. When all that frying is done, a thick and rich pan gravy can be prepared and then drizzled over the tasty chops.
This yummy little recipe is a nice alternative to the traditional pan seared or grilled chop. Although this recipe requires some pan searing, the pork chops can be browned and then placed in the oven to finish cooking. Gotta love that! Prepare a quick spiced sauce of dried plums, cloves and cream and you’ve got a delightfully flavored sauce to drizzle over juicy pork chops.
It’s a happy day when I see smiles at the dinner table. Life is good when pork chops are on the menu!
Pork Chops with Spiced Dried Plum Sauce
6 pork chops, about ¾ inch thick and trimmed of excess fat
½ cup all-purpose flour
Salt and freshly ground black pepper
High heat oil, such as a sunflower or safflower
10 oz package dried plums
1 ½ cups white wine (you can substitute with apple juice plus one tablespoon apple cider vinegar)
½ pint heavy cream
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 tablespoon red currant jelly (this is a lovely condiment to have on hand for grilled meats and poultry, and it’s also yummy on ham and turkey sandwiches)
Salt and freshly ground pepper to taste
Chopped fresh Italian parsley for garnish
Heat the oven to 350F. In a large skillet or frying pan heat the oil on medium high.
Sprinkle the chops with salt and pepper on both sides and then lightly dust with flour. When the oil is hot and smoking, sear both sides of the chops until golden brown and then transfer to a baking dish.
Place the chops in the oven for about 8-10 minutes or until the chops are done. Be careful not to overcook as the pork can dry out quickly. While the pork is cooking prepare the sauce.
In a sauce pan heat the wine on medium heat and add the dried plums. Let the wine and plums simmer until the wine has reduced by half, about 8-10 minutes. Gently fold in the cream, cloves, cinnamon, and red currant jelly. Bring the heat back to a boil and then reduce to a lively simmer until the sauce begins to thicken. Season with salt and pepper to taste.
Place the pork chops on a platter or individual plates. Ladle the sauce over the pork chops and garnish with Italian parsley. Serve immediately.