Main Meal Recipes > Pork Escalopes with Plums

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.


8 medium sized pork escalopes
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)


- 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.