• 4 Pork chop cutlets, trimmed (250g each)
  • 2 Tbsp olive oil
  • 16 small shallots, peeled only
  • 1 clove garlic, crushed
  • 2 star anise
  • 2 Tbsp plum jam
  • 3 large plums, pureed
  • 2 Tbsp balsamic vinegar
  • 4 grilled plums, to serve – halved


  1. Start with making the tangy plum sauce. Heat 1 tablespoon of oil in a medium saucepan over a moderate heat add the shallots and sauté gently for 2 – 3 minutes, stirring with a wooden spoon, add the star anise and garlic, followed by the jam, pureed plums and balsamic and cook for a further 3 – 4 minutes to reduce.  Keep stirring to prevent sticking.  Keep warm.
  2. Meanwhile, heat the other tablespoon of oil in a large heavy based frying pan until hot and cook the pork chops for 6 – 8 minutes on each side or to preferred cooking time.
  3. Whilst the pork is cooking, grill the plums for 4 minutes on each side. Set aside.
  4. Transfer pork to serving plate and top with warm tangy plum sauce and grilled plums.
  5. Serve with grilled zucchini as a side dish.

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