Pork Chops with Plum Sauce

Pork Chops with Plum Sauce, with Buttered Egg Noodles and Steamed Green Beans

Original recipe was from the Washington Post. Adaptations by me.

Ingredients

Vegetable oil
4 pork chops
2 shallots, chopped fine
2 black plums, pitted and cubed
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon dried thyme

1 package egg noodles
1/4 cup butter

fresh or frozen green beans

Preheat oven to 375. Put a pot of water on to heat for making the egg noodles, this will take around fifteen minutes or so to heat the water and about 5 to 7 minutes to cook the noodles. Heat oil in large frying pan over high heat. Salt and pepper the pork chops and brown in frying pan, takes roughly 4 minutes per side. When both sides are browned, place in a baking pan and finish cooking them in the oven, probably another fifteen minutes or so. Without wiping out the frying pan, add the shallots and cook until they are translucent. Add the plums, cook until they are mushy. Add the vinegar, sugar, and thyme, cook a minute or two longer, until the sugar is completely dissolved.

Melt butter in the microwave. When the noodles are cooked, drain the noodles. Place in bowl and pour butter on top. Mix well, adding salt and pepper to taste.

I usually do steaming in the microwave as it takes less than five minutes (four minutes generally, in a recent--as in, model made within the last five years) and all you need is a glass bowl and a teensy bit of water.  Place beans in bowl, sprinkle a teaspoon or so of water over, put a paper plate over the bowl to keep the steam in, and cook on high for four minutes.

I had about half the sauce left over so I have it in the freezer. I'm going to see how it tastes with chicken.

THE Magpie