New American cuisine

Easy

Pork Chops with Plum Tomato Sauce and Cauliflower Puree

Name: Pork Chops with Plum Tomato Sauce and Cauliflower Puree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: New American
Ingredients: 2 tbsp. Preserved Plums; 2 cup Cauliflower; 0.5 cup Milk; 1.2 lb. Pork Chops; 1 tbsp. Olive Oil (For Marinate); 2 tbsp. Canola Oil; 0.5 cup Red Onion; 1 tsp. Thai Chili; 0.5 cup Grape Tomatoes; 1 tbsp. Brown Sugar; 1 tbsp. Fish Sauce; 2 tsp. Lemon Juice; 1 pinch Salt to Taste; 1 pinch Black Pepper to Taste

If you love pork chops, then you’ll definitely enjoy these pork chops covered in a delightful plum tomato sauce! Pan-seared pork chops are topped with a sweet and fruity concoction, and served alongside a creamy cauliflower puree. It’s a delicious, yet healthy, low-carb meal that you can have on your table in just 30 minutes!

Chef Bao Qiu

RATING LIKE SAVE PRINT

Pork Chops with Plum Tomato Sauce and Cauliflower Puree

5 stars rating if you like it!

Done

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

2 tbsp. Preserved Plums
2 cup Cauliflower
0.5 cup Milk
1.2 lb. Pork Chops
1 tbsp. Olive Oil (For Marinate)
2 tbsp. Canola Oil
0.5 cup Red Onion
1 tsp. Thai Chili
0.5 cup Grape Tomatoes
1 tbsp. Brown Sugar
1 tbsp. Fish Sauce
2 tsp. Lemon Juice
1 pinch Salt to Taste
1 pinch Black Pepper to Taste

Directions:

Step 1-1

Soak preserved plums in a cup of cold water for an hour to soften. Cut cauliflower into bite-sized pieces, cook in boiling water for 5 minutes, and remove with a spider strainer.

Step 1-2

Place cooked cauliflower into a blender, add milk, and season with salt and black pepper to taste. Blend into a smooth puree, transfer the pureed cauliflower into a bowl, and set aside.

Step 2-1

Coat the pork chops with 1 tablespoon of olive oil and season both sides with salt and pepper to taste.

Step 2-2

Heat 2 tablespoons of canola oil in a large skillet over medium heat, place the pork chops into the skillet, and sear for 5 minutes on each side. Remove from the pan and let the pork chops rest for 5 minutes.

Step 3-1

Slice the onion, Thai chilies, and cut the grape tomatoes in half.

Step 3-2

Heat the same skillet used to cook the pork chops, and add grape tomatoes, and cook in the remaining oil until soft. Stir in the onions and chilies, and then add brown sugar. Remove preserved plums from water and add into the skillet, followed by half a cup of the soaking liquid. Add fish sauce, season with salt and black pepper to taste; and simmer the sauce for about 2 minutes. Finish with 2 teaspoons of lemon juice and remove from heat.

Step 4

Spoon the cauliflower puree onto a plate and place the pork chops over it. Top the pork chops with plum tomato sauce and enjoy.