If you have been following this blog for any length of time – you know that David loves pork. I search the internet, and my cookbooks trying to find new and exciting dishes to try…but in the end I come back to the tried and true recipes. Sometimes the boring ones as well…
I had seen someone use plum jelly to use as a marinade or sauce (it might have been on Food Network somewhere), so I thought I would blend something up.
I used the approximate amounts of the following:
- 1 Cup Lite Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Maggie
- 1/4 cup of minced Ginger
- 1/4 cup of Dijon Mustard
- 1/2 cup of Plum jelly
- Salt and Pepper to taste
Mix well or until the jelly is dissolved. Place pork chops (or any other meat) in the marinade for at least one hour before grilling.
I grilled each side for about 5-6 minutes or until done. Let it rest on a plate, covered with aluminum foil for about 5-8 minutes.
I placed the remaining marinade in a sauce pan, and brought it to a boil. Reduced it to a simmer, and reduced the amount by half. When it was reduced, I added about 3 tablespoons of butter. Whisk until blended.
I served the bone in pork chop with sauteed mushrooms and roasted asparagus. I tried to make hollandaise sauce for the asparagus, but that did NOT work out (that is another post). But at least the plum sauce turned out. I was super happy with the texture and the flavor. Not sweet, had a nice tang or bite to it. It was good. David really loved it.
I will be making the sauce again…and pork. Lord help me…this boy and his pork.
Blessings.
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