I love the summer fruits.  Peaches, plums, apricots… they can be used sweet or savory, in desserts, in salads, sliced into a bowl, eaten out-of-hand, or simmered in the oven with… oh…  I dunno…  let’s say… pork chops!

Pork and apples or applesauce has been a traditional pairing for years.  Like chicken, pork just lends itself to the sweetness of fresh fruit, especially if a bit of heat is applied.

I did a bit of an Asian twist on dinner tonight.  I marinated the pork chops in rice wine, soy sauce, garlic, ginger, and a bit of sambal oelek.  Into the skillet went 1 onion, chopped, 1 green pepper, chopped, and three plums, sliced.

I browned them just a bit and then added the marinade from the pork and brought it to a boil.  Meanwhile, I grilled the pork briefly to get a bit of grill  flavor.

I put the partially-cooked chops into the skillet and into a 350° oven for about 20 minutes.

I served it with some whole-grain black rice.

Yum.

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