📋 Plum Sauce Pork Recipe
Healthy and quick, this easy One-Pan Plum Sauce Pork with carrots, peppers, and ginger are the perfect meal for after work, make-ahead and are completely company worthy! It's also WW friendly.
Servings 4 servings
Calories 384kcal
Ingredients
- 4 slices pork loin boneless or bone-in pork chops
- ¼ cup flour
- 1 tablespoon olive oil
- ¼ teaspoon each salt and black pepper
- 1 cup shredded carrots about 2 medium carrots
- 2 green onions, chopped chopped
- ½ red pepper cored and sliced (julienned)
- ½ green pepper cored and sliced (julienned)
- 1 teaspoon fresh ginger grated
- ⅔ cup plum sauce
- 4 tablespoon orange juice
- ¼ teaspoon hot pepper flakes/crushed red pepper flakes
- 1 teaspoon orange zest
Garnish
- dry (crispy) chow mein noodles (optional)
Instructions
- Mix flour and salt and pepper together.¼ cup flour, ¼ teaspoon each salt and black pepper
- In large non-stick skillet, heat oil over medium-high heat.1 tablespoon olive oil
- Coat both sides of each pork with flour mixture and place pork chops in oil heated pan.4 slices pork loin
- Fry pork over medium-high heat, turning once, for about 2-3 minutes on each side or until the pork is browned.
- Reduce heat to medium-low. Stir in plum sauce, orange juice, orange zest and hot pepper flakes. Add carrot, both red and green pepper, onion and ginger to pan,1 cup shredded carrots, 2 green onions, chopped, ½ red pepper, ½ green pepper, 1 teaspoon fresh ginger, ⅔ cup plum sauce, 4 tablespoon orange juice, ¼ teaspoon hot pepper flakes/crushed red pepper flakes, 1 teaspoon orange zest
- Cover and cook, stirring occasionally for about 15 minutes.*Use an instant-read thermometer to ensure doneness- internal temperature should be 145 degrees F (62 degrees C).*Note: if meat is cut thinner, it may require less cooking time.
- Serve over rice or cauliflower rice.
Garnish:
- Garnish with crispy/dry chow mein noodles, if desired.dry (crispy) chow mein noodles
Notes
Recipe Tips:
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- Brown, Don’t Cook Through. When browning the pork, aim for golden brown, but avoid cooking them fully during this step. The meat will finish cooking while simmering in the sauce, absorbing all the delicious flavors.
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- Ensure Pork is Tender and Juicy. It can be difficult to judge when pork is done (especially without cutting into it). The best way to check for doneness is internal temperature, with an instant read thermometer (affiliate link). When inserted, the thermometer should read 145 degrees F or 62 degrees C for pork. This will ensure your pork is cooked perfectly!
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- Don’t Skip the Zest. The orange zest adds a bright, citrusy note that complements the sweetness of the plum sauce. Use a microplane or fine grater to avoid including the bitter white pith.
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- Keep the Vegetables Crisp. To retain a slight crunch, cut the bell peppers and carrots into uniform pieces and avoid overcooking them.
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- Don’t Crowd the Pan. Brown the pork chops in batches if needed. Overcrowding the pan can cause the pork to steam rather than sear, resulting in less flavorful meat.
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- Store your fresh ginger in the freezer and grate it right into your food. I store my ginger in the freezer in a small freezer bag, pull it out and peel it with a carrot peeler, then grate it right into my food. Frozen ginger is very easy to grate. It lasts several months in the freezer and this hack saves you both time and money!
Nutrition
Serving: 1pork chop | Calories: 384kcal | Carbohydrates: 33g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 361mg | Potassium: 784mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5460IU | Vitamin C: 12.5mg | Calcium: 30mg | Iron: 1.9mg
