Pork With Plum Sauce

• 1 cup dry red wine
• 2 teaspoons grated peeled ginger
• 1/4 cup instant flour (such as Wondra) or cornstarch
• Kosher salt
• 4 1/2 -inch-thick boneless pork loin chops, trimmed
• 1 orange
• 1/4 cup rice vinegar
• 1/3 cup honey
• 8 large sprigs fresh mint
• 2 large plums, cut into 1/2-inch pieces
• 2 tablespoons unsalted butter (optional)
• Peanut oil, for frying

1. Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl.
2. Whisk in the flour and 1 teaspoon salt.
3. Add the pork, turning to coat; refrigerate while you prepare the sauce.
4. Remove the zest from the orange in wide strips using a vegetable peeler.
5. Put the zest in a skillet and squeeze in the juice.
6. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine.
7. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes.
8. Add the plums and cook until slightly soft, about 4 minutes.
9. Remove from the heat and discard the mint.
10. Swirl in the butter, if desired, and season with salt.
11. Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat.
12. Fry the pork until golden and crisp, 4 to 5 minutes per side.
13. Transfer to a paper towellined plate to drain.
14. Season with salt and serve with the plum sauce.
15. Per serving: Calories 503; Fat 29 g (Saturated 8 g); Cholesterol 90 mg; Sodium 88 mg; Carbohydrate 39 g; Fiber 1 g; Protein 28g
16. Photograph by Antonis Achilleos

red wine, ginger, flour, kosher salt, pork loin chops, orange, rice vinegar, honey, mint, plums, unsalted butter, peanut oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-with-plum-sauce-recipe.html (may not work)