There’s some pork loin chops languishing in our freezer down in the basement. I recently bought a bag of plums that were a tad over ripe. My basil plant is growing by leaps and bounds!
So what’s for supper? Grilled pork with plum sauce served with peas with garlic, lemon, and basil. The latter was inspired by a recipe I read or saw but can’t remember where. The flavors sounded interesting.
To make plum sauce the plums must be cooked down until thick and saucy. Hubby says to leave the skins on for the color to be rich and dark and plummy.
I took 8-10 overripe plums and quartered them and removed the pit. I put these in my sauce pan (copper bottomed with the properly curved handle) and put this over medium heat. I added a splash of cranberry juice, about 3-4 tablespoons. This came to a boil and then I let it simmer until thick. I forgot to time it. To the thickened sauce I added zest from 1/2 lime (about 1/2 teaspoon) and the juice from that same half lime. And then a 6 inch sprig of rosemary. Continue to simmer, stirring until you smell the rosemary. This does not take very long.
Oh yeah, I forgot the messy part. When the plums are thick, I removed them from the pan and put them through a sieve to remove the skins. Very messy! I was thinking at the time that an old-fashioned ricer would be the perfect gadget for this job and that it was a shame I had given mine away in efforts to simplify my kitchen. So I am pounding on these plums with a wooden spoon and look up and what do I see? My ricer adorning the kitchen wall for a nostalgic decoration. Too late now, I think, and continue with the messy task. It gets done. I was surprised at how little of the skins were actually left to remove before finishing the sauce!
Leave the finished sauce in the pot to stay warmish until ready to serve.
Now for the peas. I used 1 1/2 cups frozen green peas. I cooked these in a small pot with a small amount of water to which I added one minced clove of garlic and the zest of 1/2 lemon. Cook for brief period of time, maybe 5 minutes on medium heat, and then add the juice of 1/4 lemon and a handful of basil, sliced into strips. I put a lid on the pot and let that simmer for about one minute.
This last minute may be eliminated in the future. The basil strips turned dark and I feared for the taste of the side dish. Turned out just fine!
Hubby grilled the pork and I plated our suppers. Take a look.
Basically cook down the fruit. Add herbs and zest. Cook the peas. Add herbs and zest.
The plum sauce was very good. The leftovers can be served over a wedge of brie cheese with crackers. Good eating!