Pork Chops with Gingered Plum Sauce

• 3/4 pound Italian prune plums
• 1 large garlic clove
• 4 pork chops (each about 1 inch thick)
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons finely grated peeled fresh gingerroot
• 1/4 cup soy sauce
• 2 tablespoons Sherry vinegar or red-wine vinegrar
• 2 tablespoons packed brown sugar
• 2 whole star anise or 1/2 teaspoon anise seeds
• Garnish: chopped scallion and plum slices

1. Quarter and pit plums and mince garlic.
2. Pat pork chops dry with paper towels and season with salt and pepper.
3. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork chops about 2 minutes on each side, transferring to a plate.
4. Add garlic and gingerroot to skillet and saute, stirring constantly, 30 seconds.
5. Stir in soy sauce, vinegar, brown sugar, and anise and bring to a simmer.
6. Return pork chops to skillet and arrange plums around them.
7. Simmer mixture, covered, over moderately low heat 50 minutes, or until meat is very tender.
8. Transfer chops to a platter and, if necessary, simmer sauce, uncovered, until thickened slightly.
9. Discard star anise, if used.
10. Pour sauce over chops and garnish with scallion and plum.

italian prune plums, garlic, pork chops, vegetable oil, gingerroot, soy sauce, sherry vinegar, brown sugar, anise, scallion

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-gingered-plum-sauce-100773 (may not work)