I love plums, the succulent juicy sweetness beneath the outer skin. A ripe plum is a joy to eat, bursting juice into your mouth and filling your mouth with taste. Plums are in season and I bought a punnet. I had some pork chops in the fridge so I decided to see if I could make pork chops in plum sauce. There is something about the sweetness of plum sauce that brings out the taste of the meat.
I was also looking for a chance to try out my new cerasure pan from Tower. I am always on the look out for the perfect pan and this pan promised to be just that. It is coated in the latest ceramic non-stick coating so food glides around it like a dream. The pan is made from aluminium so it is really light to handle but the stainless steel base means that the heat is distributed evenly across the cooking surface. The lid means that you can easily cover stuff up when you are cooking, a lot of frying pans do not have one.
The pan becomes completely white and you know that it is the right temperature to start cooking. This is brilliant as I am always putting food in the pan just before it becomes hot enough. Now I can always get my meat perfectly seared. To start off my pork chops in plum sauce I browned my chops. I then set the chops aside on a plate while I made the sauce. First I lightly fried some garlic.
Once this was soft I added soy sauce, red wine vinegar, brown sugar and fresh ginger to the mix, bringing it to a simmer. Once the sugar dissolved I added the plums, which I had chopped and removed the stones from.
I left this to simmer for a while and the plums gradually softened and thickened, magically turning into a sauce. I then added the chops back into the pan and cooked until they were done. The resulting dish was very tasty and my cerasure pan was really easy to clean afterwards. I was very pleased with it.
The meal went down well with all the family and I was pleased with how easy the plum sauce was to make. I imagine that if you were lucky enough to have a plum tree you could make a huge batch of the sauce and store it in jars for later use.