Plums had been showing up at my local farmers markets and their aubergine beauty drew me to them.
I dabbled in a plum upside down cake yet still had a handful leftover. They were beginning to look a little sad and shriveled so "what to do with them?", I thought. It's fall and I begin to think about roasts and turkey married with delicious fruits. "Ah, a sauce!".
Here's a recipe for a sauce using plums and savory herbs. The flavors compliment meats such as pork, chicken, turkey and veal.
Enjoy.
What you'll need:
For the sauce.
Ingredients:
8 prune plums or 2 black plums halved, pitted and sliced
3 Tbsp. raspberry jam
1 Tbsp. butter
1 shallot diced fine
1 Tbsp fresh rosemary chopped fine (or 2 tsp. dry)
1 Tbsp. fresh sage chopped fine (or 1 tsp. dry)
1 Tbsp. balsamic vinegar
3/4 cup chicken stock
salt and pepper to taste
Directions:
Heat olive oil in pan over medium heat. Add shallots and saute until translucent, about 5 minutes. Add herbs and cook for 1 minute. Add chicken stock and plums. Simmer in covered pan for 10 minutes, until plums are completely softened. Add jam and balsamic vinegar. Simmer uncovered for 5 minutes. Add butter, salt and pepper. Stir to incorporate.
This sauce can be made up to 3 days ahead, or frozen and gently reheated when ready to use.
For the pork.
Turn on broiler and place rack 6-8 inches below broiler.
Pat 1 to 1 1/2 inch thick boneless pork chops dry. Salt and pepper each side. Place pork chops in a pan lined with heavy duty aluminum foil.
Place pan on rack under broiler and broil on each side for 5 minutes. Turn off broiler and set oven to 425 degrees. Allow pork chops to continue cooking until the internal temperature reaches 145-150 degrees. Allow pork chops to rest for 8-10 minutes before serving with plum sauce.
For cleaning.
Ingredients:
1 dishwasher
1 Bichon Frise
* Weekend Herb Blogging is a weekly event sponsored by Kalyn's Kitchen and hosted by Ulrike at Küchenlatein this week.
4 comments:
Thanks for your WHB entry, this sounds great! See you for the roundup.
How much sauce does this produce - for how many chops?
Looks great,and so does everything else.
Your my first blog I've been to.
Love the pics and doggies.
I thought I left a comment here earlier, I must be losing it! I don't think I've heard of prune plums. Do you think that just means they're the type of plums you'd make prunes out of? Anyway the sauce sounds like it would be great with the pork!
Hi chef lb and thanks Kalyn (loving WHB!).
The sauce makes enough for 6 porkchops, I'd say. Maybe even more. I usually cook for 2, so my leftover sauce was frozen (it freezes well).
Prune plums are indeed dried into prunes. Their sugar content is higher and they tend to retain their moisture in the process of becoming prunes.
I think the prune plums did make a sweeter "plumier" sauce so if you have them locally while they're in season (currently or just out of season) I would recommend using them. But, the black prunes, more readily available, tasted really good too. I thought I'd produce the sauce with them because of that. But, it was a handful of a little over the hill prune plums which inspired me to use them up by making a sauce.
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