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Pork with chilli plums

Plums are part of the gage family (along with damsons and greengages) and come in a variety of colours, from light greens and yellows to dark reds and purples.

  • Timer Prep 15 min
    Cook 20 min
  • Chart 515.0 cal/
  • Chef hat Easy


Halve and stone the plums. Deseed and finely chop the red chillis. Rinse and pat the pork chops dry with kitchen towel. Peel and grate the fresh root ginger.


  1. 1 heat the oven to 200°c/400°f/gas 6 (180°c for fan ovens).
  2. 2 Sit the chops in a shallow roasting tin, surrounded with the plum halves, cut-side up.
  3. 3 Whisk together the chilli, soy sauce, sugar, sherry and ginger in a small jug and pour over the pork chops and plums.
  4. 4 Bake for 15 minutes, spooning the sauce over the chops and plums once or twice. Remove the chops and leave to rest.
  5. 5 Place the tin on the hob over a medium-high heat and baste the plums until they are glazed. At the same time, cook the rice following the pack instructions.
  6. 6 Serve the chops and plums with steamed rice.
  • Average per serving
  • Calories 515.0kCal
  • Fat26.1g
  • Saturated9.4g
  • Salt0.79g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg