Network News

X My Profile
View More Activity

Shop for This Week's Dinner in Minutes

When you're in the market for plums -- one of the main components of tomorrow's recipe -- cookbook author Aliza Green advises buying fruit that is neither too soft nor too hard. Ripen it at room temperature till the skin loses its shine. Ripened plums can be refrigerated for up to 5 days.

Pork and Plums
4 servings

1 tablespoon canola oil

3 or 4 (1 1/2 pounds) boneless center-cut pork chops, trimmed of excess fat, 1 1/4 to 1 1/2 inches thick

Kosher salt

Freshly ground black pepper

4 medium shallots

6 firm black plums (about 1 3/4 pounds)

1/3 cup apple cider vinegar or sauvignon blanc vinegar

1 or 2 tablespoons turbinado sugar (may substitute raw sugar or 1 tablespoon light brown sugar)

Leaves from 2 sprigs thyme

Leaves from 2 stems flat-leaf parsley, for garnish (optional)

Questions? Bring 'em on.

-- Bonnie Benwick

By The Food Section  |  October 6, 2009; 2:00 PM ET
Categories:  Recipes , Shopping  | Tags: Bonnie Benwick, Dinner in Minutes, recipes  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati   Google Buzz   Previous: Crunch Time for Tennille on 'Hell's Kitchen'
Next: Crunch Time for Tennille on 'Hell's Kitchen'

No comments have been posted to this entry.

The comments to this entry are closed.

 
 
RSS Feed
Subscribe to The Post

© 2010 The Washington Post Company