Pork Chops with Gingered Plum Sauce
- 3/4 lb Italian prune plums
- 1 large garlic clove
- 4 pork chops (each about 1 inch thick)
- 1 tbsp vegetable oil
- 1 1/2 tsps finely grated peeled fresh gingerroot
- 1/4 cup soy sauce
- 2 tbsps Sherry vinegar or red-wine vinegrar
- 2 tbsps packed brown sugar
- 2 whole star anise or 1/2 teaspoon anise seeds
- Garnish: chopped scallion and plum slices
Quarter and pit plums and mince garlic. Pat pork chops dry with paper towels and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork chops about 2 minutes on each side, transferring to a plate. Add garlic and gingerroot to skillet and sauté, stirring constantly, 30 seconds. Stir in soy sauce, vinegar, brown sugar, and anise and bring to a simmer. Return pork chops to skillet and arrange plums around them. Simmer mixture, covered, over moderately low heat 50 minutes, or until meat is very tender. Transfer chops to a platter and, if necessary, simmer sauce, uncovered, until thickened slightly. Discard star anise, if used. Pour sauce over chops and garnish with scallion and plum.