Pan-seared pork with plums, thyme and balsmic vinegar

Preparation

Halve and stone the plums. Chop the fresh thyme.

Method

1. 1 Toss the pork in the flour, ginger and a pinch of salt to lightly dust and season all over, heat the oil in a small shallow pan.
2. 2 Add the steaks, letting them cook undisturbed for 2 minutes on each side until golden brown, slightly crusty. Remove and keep warm.
3. 3 Pour the fruit juice into the hot pan.
4. 4 Using a wooden spatula, stir well, scraping any tasty pan sediment loose.
5. 5 Add the plums, cut side up and the thyme, leave to gently simmer for 5 minutes or until the plums are tender and the sauce has reduced a little.
6. 6 Return the pork steaks alongside the plums and cook gently for a further 6-8 minutes, without turning.
7. 7 Serve the steaks onto warmed plates, top with the plums.
8. 8 Increase the heat, stir in the Balsamic vinegar and let the sauce bubble to reduce a little more.
9. 9 Spoon over the plums and serve.