This was another attempt at a "real-world" version of an idea that came up on a Cook's Challenge post a few days ago. The core of the challenge was pork loin and plums, and the main idea I came up with was to make the plums into a sauce for the pork. Here's how it unwrapped in reality:
- Thick-cut pork chops
- 3-4 black plums, peeled, stoned and diced
- 1 medium sweet onion, sliced
- 2-3 Tbsp. vegetable oil
- 2/3 cup dark brown sugar
- 2/3 cup water
- 1-2 Tbsp. balsamic vinegar
- Pinch each dried oregano and thyme
Combine the brown sugar and the water in a small saucepan. Bring to a boil and stir until sugar is completely dissolved; keep stirring and cooking until reduced to about 1 cup total. Add the plum-and-onion mixture and the balsamic vinegar (add half the vinegar at first, mix, taste and add the rest if needed). Bring to a simmer and cook about 10 minutes.
Strain the mixture through a sieve to remove most of the solids. Return the sauce to a small saucepan. Keep warm.
Season the pork chops with a little dried thyme and oregano. Grill or broil until done but still juicy. Drizzle the warm plum sauce over the pork.
We served this with asparagus, cooked in a packet on the grill with garlic, white pepper and kosher salt, and orzo with Parmesan cheese.