Pork Chops with Plums and Ginger

The Pork for this recipe needs to be thick and chunky with the bone and fat still on them

Ingredients - Serves 4

4 x chunky pork chops, about 1 inch thick           

Salt and black ground pepper 

2-3 tablespoons light soft brown sugar

1 piece of ginger, about 1 inch finely grated

16 plums, halved and stoned

1 tablespoon of olive oil

Butter

2 wine glasses of dry white wine 

Method

Deeply slit the rind and fat with scissors to stop the rind from curling up and it also helps to crisp the fat.  Rub the salt and pepper well into the chops. 

Stir the sugar and ginger into the plums.  Put olive oil in the base of a large frying pan and add a small knob of butter, when the butter bigins to foam add the chops, press down flat to help brown, turn over and after 5 minutes add the plums and cook gently until done.

Remove the chops and most of the plums to a hot plate.  pour the wine into the pan and scrape all the bits left in the pan and simmer and reduce by about a half, add a walnut sized piece of butter, stir and taste!!, if needed add more seasoning or sugar.  Serve chops and sauce straight away.

Chefs Tip - the butter added to the sauce at the end will thicken it and make it lovely and shiny!