Take advantage of in-season prune plums to create sauce that works well with many dishes
I bought some boneless pork loin chops for dinner the other day and thought I would bread, fry and serve them with some form of apple sauce. But I switched gears not long after when blessed with some prune plums from my neighbour’s tree.
The plum mixture in the pot was then gently simmered, puréed, and then simmered a little longer, until a thickened, sweet and sour, mildly spicy plum sauce formed. The sauce did indeed work well with my pork loin chops that I pounded into cutlets, breaded in panko, coarse Japanese-style bread crumbs, and fried until golden and cooked through.
Set one of the chops on a work surface. Cover with a double layer of plastic wrap. Using a kitchen hammer, pound the chop until it’s about 1/4-inch thick, then set on a plate. Pound the other chops this way. Season the pork with salt and pepper. Preheat a non-stick, electric griddle to 350 F, or set a large cast iron griddle over medium heat . Coat the surface of the griddle with vegetable oil.
Eric’s options: If you’d prefer smaller portions of meat, buy four larger boneless pork loin chops, each about four ounces/113 grams, and only serve one per portion. If you do that, this recipe will yield four portions. If you don’t have a griddle, you could fry the pork cutlets in a large non-skillet in two batches, if needed, keeping the first ones you cooked warm in 200 F until the rest are cooked.Sweet and sour, mildly spicy, Asian-style plum sauce made from fresh BC prune plums.
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