PORK WITH PLUM

Pork with plum is a perfect match between two ingredients to mix in an average long cooking and accompany with potato puree. The taste is a fantastic mix between sweet and salty, for an unusual dish to enjoy with your friends. To make the pork with plum there are many recipes.

Print Recipe

PORK WITH PLUM

Course

Second Course

Cuisine

Italian

Keyword

Pork

Prep Time

30 minutes

Cook Time

50 minutes

Servings

people

Ingredients

• 400 g Pork steak
• 100 g Plums
• 100 g potato
• 20 cl Milk
• 70 g Butter
• 10 cl Red whine (low acidity)
• 20 cl vegetable broth
• 1 sprinkle Black pepper
• 1 pinch salt

Course Second Course Cuisine Italian Keyword Pork Prep Time 30 minutes Cook Time 50 minutes Servings people Ingredients 400 g Pork steak 100 g Plums 100 g potato 20 cl Milk 70 g Butter 10 cl Red whine (low acidity) 20 cl vegetable broth 1 sprinkle Black pepper 1 pinch salt

Instructions

1. Take the steak and put it on the chopping board to cut it first into strips (1) and then cut it into dices (2) and leave apart (3) into a bowl.

   
2. Now take the plums and wash them well (4), dry them and put them on the cutting board. Then open them, pit (5) and cut them into wedges (6). Put in a separate bowl.

   
3. Then peel the potato (7) and cut it into dices (8) to put into a separate bowl (9).

   
4. Meanwhile, you've put plenty of salt water to boil for potatoes. Dip them (10) in the water and let boil (11) for about 20 minutes or until they are cooked. Then take them and place in a separate bowl (12).

   
5. Now press the potatoes (13) with the fork, add 50 g butter (14) and continue to crush the potatoes with the fork. Finally, also combine the hot milk (15), a little at a time, continuing to crush and mix with the fork until you get a puree.

   
6. Now take the remaining butter and let it melt (16) in a pan and add the pork chops (17) for a few minutes. Then sprinkle (18) with fresh ground ground pepper and salt.

   
7. Once browned the meat, pour the red wine (19) onto the pork. Then add one or two cups of hot broth (20) and continue cooking for about half an hour (21) continuing to add broth as needed.

   
8. Once cooked, remove the pork from the pan with a rhubber so as not to take off the bottom jug in the pot. Put it in a bowl (22) and keep the fire lit under the pan, using a gentle flame. Then put the plums (23) together in the same pan to cook in the same sauce of the meat and cook by adding a some broth (24) for about a quarter of an hour.

   
9. When the plums are cooked, put the pork back into the pan again (25) and let it flavor for a few minutes with the fruit, using a low flame. Mix well (26) and then with a rind take all the preparation to put it in a bowl (27). Place the meat and the fruits in the plates, with a portion of potato puree. Serve hot immediately at table.