Serve with steamed pak choi and mange tout lightly seasoned with a few drops of soy.

Ingredients - serves 4

4 pork chops
8 plums, halved & stones removed
2 tbsp muscovado sugar
25g butter
2.5cm cube of ginger, finely grated
salt, pepper
125ml apple juice

Method

With a sharp knife make several cuts in the rind around the chops to prevent them from curling whilst cooking and season with salt and pepper. Heat the butter in a large sauté pan and fry off the the chops for 5-6 minutes each side - they should be almost cooked through and golden brown.

Add the halved plums to the pan, cut side down, sprinkle in the grated ginger and continue to cook with the chops for about 3 minutes. Now remove the pork chops (checking first with a skewer to test that the juice run clear and that they are cooked) and sit in a warm place to rest.

Back to the plums... turn them over in the pan and add the sugar. Stir and scrape in to the butter then add the apple juice and simmer for a couple of minutes before dividing between warmed plates and serving over the chops.