Plum Sauce Pork Loin Chops

Pork September 7th, 2007

plum sauce pork loin chops

This is my first attempt at this recipe. I still have more than half a bottle of plum sauce in my fridge and following from last Sunday’s shopping trip, I have 300 grammes of pork loin chops. So, what I did was to marinade the pork loin chops overnight so that on Monday, I could whip up a simple dish in less than 30 minutes when I get home from work.

This dish essentially relies heavily on the commercially available plum sauce, which you can get from supermarkets or asian groceries. Though it is widely used in duck cooking, personally I think it works well with pork too (especially loin cut or ribs). The taste is a mixture of sour and sweet, with a distinct aroma from plums used. The plum sauce I have uses a little bit of chilli in its ingredients and hence, it has a slight hint of spiciness to it, but which otherwise is unnoticeable. I would say that it is an appetising dish and is a worthy companion to steamed white rice.

This is my recipe for Plum Sauce Pork Loin Chops



  • 300 grammes pork loin chops
  • 1 large onion (halved and sliced)
  • Cornflour for dusting
  • 300 ml water
  • Cooking oil



  • 2 heaped tablespoons plum sauce
  • A pinch of salt



  • 1 1/2 tablespoons plum sauce
  • A dash of white pepper powder



Marinade pork loin chops overnight. Thereafter, dust loin chops with cornflour before semi-deep frying till browned. Remove and allow to cool. Slice pork loin chops into small pieces.

Heat 1 tablespoon oil in wok and saute onions till aromatic. Add water and seasoning and bring to boil. Return pork loin chops to wok and stir well till gravy reduced.

Dish up and serve hot with steamed white rice.

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  1. 1
    September 7th, 2007 at 5:44 pm

    I like this. Especially the onions on it!

    I think I should do this, instead of eating out so much. hehe…

  2. 2
    September 9th, 2007 at 12:29 am

    Thats looks good…
    Pork loin chops, been so long since I had any.

  3. 3
    September 14th, 2007 at 11:41 am

    keropokman : It is a simple and lazy recipe to try out. Try it!

    iva : When I was in the UK, I used to grill it often 🙂 Different marinate, of course.

  4. 4
    September 15th, 2007 at 2:28 am

    Nice pork dish here is another one worth a try.

    Roast Pork Tenderloin Supper

    2 pork tenderloins (1-1/2 lb.)
    1/4 cup Dijon Mustard
    2 tsp. dried thyme leaves
    1 pkg. (6 oz.) Stuffing Mix for Chicken
    1/2 cup fat-free reduced-sodium chicken broth
    4 oz. (1/2 of 8-oz. pkg.) philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
    1 lb. fresh green beans (about 3 cups), steamed

    PREHEAT oven to 400ºF. Heat large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13×9-inch baking dish. Combine mustard and thyme; spread evenly onto meat.

    BAKE 20 to 25 min. or until cooked through (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
    ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel cheese; cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.

    CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.

  5. 5
    September 27th, 2007 at 2:19 pm

    hekio : Thanks for the recipe even though it doesn’t sound to Asian to me. He! He!

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