- Yield: 4 Servingsas part of multicourse meal
- 4 pork chops, about ½ to ¾-in (1.25 to 2-cm) thick, patted dry with paper towels
- Salt and freshly ground black pepper
- 1 tablespoon high-heat cooking oil
- 3 firm plums, cut into 6 wedges each
- 4 whole star anise
- 1 teaspoon grated fresh ginger
- 1 teaspoon whole pink peppercorns
- 1 tablespoon soy sauce
- 2 tablespoons sake (or dry white wine)
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 1 teaspoon lime juice
- 3 tablespoons water
How to Make It
- In a small bowl, combine the ingredients for the Sauce and set aside.
- Season the pork chops on both sides with salt and pepper. Set a large frying pan over high heat. When hot, add the oil, swirling to coat. Lay the pork chops in the pan, bone pointing toward the middle. The chops should not be touching. Fry until the bottoms are nicely browned, about 4 to 5 minutes. Flip and cook for another 3 to 4 minutes until the center of the chops register 140°F (60°C). If you are using thicker pork chops, cover the pan with a lid, lower the heat to medium-high and let them finish cooking for another couple of minutes, or until they reach 140°F (60°C).
- With tongs, remove the pork chops to a plate, leaving as much of the juices in the pan as possible. Cover the chops loosely with aluminum foil to keep warm.
- Return the same pan to the stove on medium heat. When the pan is hot and the pan juices are beginning to sizzle, add the plums, star anise, ginger and pink peppercorns. Fry 30 seconds, until fragrant and add the Sauce mixture. Whisk and simmer on low heat for 2 minutes. Taste and adjust with additional lime or sugar if needed. The Sauce should taste tangy, sweet and warming from the spices. Pour over the pork chops and serve.