Salt & Pepper Pork Chops with Red Plum Sauce Recipe

Contributed by: Chef Ron Lee

Salt & Pepper Pork Chops with Red Plum Sauce

Recipe type: Yield: 3 Prep time: Cook time: Total time:

Here’s a recipe that Chef Ron Lee used to make for his fellow cooks on special occasions. They would ask for it for family meal at least once a month.


3 Single bone pork chops

1/2 C Corn starch
2 T Garlic – minced
2 t Ginger – minced
2 Red Fresno or jalapeño chilis – sliced thinly
2 Scallions – sliced on a bias 1/2 inch pieces
1 t Salt
1/2 t Black pepper
1 t Sugar

4 Red plums – peeled seeded and cut into quarters
1/4 C Sugar
1/3 C Rice vinegar
1 T Shallots – minced
1 t Lemongrass – minced
1 t Fish sauce


  2. Pound pork chop with a tenderizer to 1/2” thickness. Season both sides with salt
  3. and pepper. Dredge in corn starch. Shallow fry on medium heat in a skillet with a
  4. 1/4” of neutral oil. Cook chops one by one in the skillet till lightly browned on both
  5. sides. Let drain on a towel. In a separate pan or wok. Add Black pepper and toast
  6. till fragrant with no oil. Add 3 T oil and add cooked pork chops. Once golden brown
  7. flip and add garlic, ginger, chilis, and scallions. Mix salt and sugar and season
  8. chops liberally. Place pork chops on a plate and spoon the luscious aromatics and
  9. the sauce over the top of the meat.
  10. SAUCE
  11. Add sugar to a sauce pan. Bring to medium heat and make a dry caramel. Add
  12. shallots, lemongrass and plums. Let the juices of the fruit degrade the pan. Add
  13. vinegar and reduce liquid by a third. Add fish sauce. Blend at high speed to make
  14. smooth.
  15. Enjoy!

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