As I mentioned a few blogs ago, I am participating in an Iron Chef Challenge with my husband's work where you need to use each of the secret ingredients in recipes during the month of September. This is to try to help us expand our horizons in eating healthy foods. The four ingredients were quinoa, eggplant, barley, and plums. I have completed the task, and really like 2 of the 4 recipes I tried (the other 2 were so-so). I have already shared the quinoa salad that we really enjoyed, and I've decided not to blog about the roasted eggplant/chickpea hummus, or the barley biscuits, but tonight we had pork chops with plum barbecue sauce and we both really LOVED it! My husband said that it was definitely a keeper!
I LOVE any recipe that uses hoisin sauce! If you haven't tried it before, I highly recommend it. It is found in the Asian section of the grocery store. (also - I used the bottled grated ginger - so easy!)
Pork Chops with Plum Barbecue Sauce
adapted from Rachael Ray
1/2 c sugar
1 c water
1 (1 inch) piece peeled ginger, grated (or just use about 1 tsp of bottled grated ginger)
4 plums, sliced
1/2 lemon, juiced
1/3 c hoisin sauce
salt and pepper to taste
4 pork chops
Montreal Steak Seasoning or any other grill seasoning you like
Heat the sugar and water in a medium pot over medium-high heat until it begins to bubble. Reduce the heat to medium low and add the ginger, and plums and a little salt and pepper. Simmer for 10 minutes. Add the fresh squeezed lemon juice and remove from heat and let cool for about 5 minutes. Pour the plum mixture into a food processor or blender and process until smooth. Add the hoisin sauce until well incorporated. Set aside.
Sprinkle the pork chops with Montreal Steak Seasoning or other seasoning and grill until cooked, but being careful not to overcook them! Let the meat rest 5 minutes before serving. Top with warm plum barbecue sauce and serve. (garnish with some fresh cut-up plums)