• Servings

  4

• Prepration Time

  25 mins

• Cook Time

  25 mins

INGREDIENTS

• 4 pork chop cutlets trimmed (250g each)
• 2 tbsp olive oil
• 16 small shallots peeled only
• 1 clove garlic crushed
• 2 star anise
• 2 tbsp plum jam
• 3 large plums pureed
• 2 tbsp balsamic vinegar
• 4 grilled plums to serve - halved

METHOD

• Start with making the tangy plum sauce. Heat 1 tablespoon of oil in a medium saucepan over a moderate heat add the shallots and sauté gently for 2 – 3 minutes, stirring with a wooden spoon, add the star anise and garlic, followed by the jam, pureed plums and balsamic and cook for a further 3 – 4 minutes to reduce. Keep stirring to prevent sticking. Keep warm.
• Meanwhile, heat the other tablespoon of oil in a large heavy based frying pan until hot and cook the pork chops for 6 – 8 minutes on each side or to preferred cooking time.
• Whilst the pork is cooking, grill the plums for 4 minutes on each side. Set aside.
• Transfer pork to serving plate and top with warm tangy plum sauce and grilled plums.
• Serve with grilled zucchini as a side dish.