Main Meal Recipes > Pork Escalopes with Plums
Starter - Aubergine Fritters and Roquefort Cream
Main Course - Pork Escalopes with Plums
Dessert - Hedgerow Pie
2 cups plums, stoned and sliced
2 tablespoons vegetable oil
2 tablespoons butter
1 onion, finely chopped
1/4 pint cider or dry white wine
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
salt and freshly ground pepper
(see measure conversions for more information)
- Make the sauce by heating half the oil and half the butter in a pan.
- Add the onions and fry gently for 10 minutes until softened.
- Pour in the cider and bring to the boil.
- Add the spices and seasoning to taste.
- Stir well, then lower the heat, cover and cook the sauce gently for 5 minutes.
- Add the plums to the sauce, cover and simmer very gently for a further 5 minutes, taking care not to break up the plums.
- Taste and adjust seasoning accordingly.
- Meanwhile, divide the remaining oil and butter between 2 large skillets and heat gently.
- Add the pork escalopes and cook over high heat for 3 minutes on each side until browned.
- To serve, arrange the escalopes on a warmed serving dish and spoon over the sauce.
- Serve at once.
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Comment Script
This recipe is part of the September 2006 Recipes Menu
Starter - Aubergine Fritters and Roquefort Cream
Main Course - Pork Escalopes with Plums
Dessert - Hedgerow Pie
How to make pork escalopes with plums:
Many people are experiencing a good plum crop this year and they are ready to be eaten right now. This dish is a perfect use for them and exploits pork's old relationship with orchard fruits.
Ingredients
8 medium sized pork escalopes2 cups plums, stoned and sliced
2 tablespoons vegetable oil
2 tablespoons butter
1 onion, finely chopped
1/4 pint cider or dry white wine
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
salt and freshly ground pepper
(see measure conversions for more information)
Method
- Carefully remove the stones from the plums, keeping them as whole as possible.- Make the sauce by heating half the oil and half the butter in a pan.
- Add the onions and fry gently for 10 minutes until softened.
- Pour in the cider and bring to the boil.
- Add the spices and seasoning to taste.
- Stir well, then lower the heat, cover and cook the sauce gently for 5 minutes.
- Add the plums to the sauce, cover and simmer very gently for a further 5 minutes, taking care not to break up the plums.
- Taste and adjust seasoning accordingly.
- Meanwhile, divide the remaining oil and butter between 2 large skillets and heat gently.
- Add the pork escalopes and cook over high heat for 3 minutes on each side until browned.
- To serve, arrange the escalopes on a warmed serving dish and spoon over the sauce.
- Serve at once.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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