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Plum-Good Pork Chops Recipe

Plum-Good Pork Chops Recipe

Ginger and plum sauce add Asian flavor that makes this dish a standout. A side of crunchy coleslaw is the perfect partner. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 bone-in pork loin chops (7 ounces each)
  • 2 teaspoons canola oil
  • 3/4 cup plum sauce
  • 1/4 cup orange juice
  • 5 teaspoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon pepper
  • 1 package (12 ounces) broccoli coleslaw mix
  • 1 medium carrot, grated
  • 2 green onions, chopped
  • 2 teaspoons sesame seeds, toasted


  • 1. In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove pork chops and keep warm. Set aside 1/2 cup sauce mixture.
  • 2. In the same skillet, cook the coleslaw mix, carrot and onions over medium heat until crisp-tender. Serve with pork chops; drizzle with reserved sauce and sprinkle with sesame seeds. Yield: 4 servings.

Nutritional Facts

1 pork chop with 3/4 cup broccoli mixture : 373 calories, 11g fat (3g saturated fat), 86mg cholesterol, 685mg sodium, 30g carbohydrate (20g sugars, 3g fiber), 33g protein Diabetic Exchanges: 1 starch, 4 lean meat, 1 vegetable, 0 fat.

Reviews for Plum-Good Pork Chops

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Reviewed Feb. 3, 2016

"Whole family loves it!"

Reviewed Jul. 19, 2014 Edited Dec. 21, 2014

"Delicious. My husband, one year old and three year old love it. Served it with rice, peas and zucchini."

Reviewed Dec. 29, 2012

"My husband isn't a fan of pork chops but he did like these. I also thought they were very good, not your usual tasting pork chop."

Reviewed Aug. 11, 2012

"This recipe is very delicious but I will make a couple of changes when I make it again. I will double or maybe even triple the sauce. The sauce is rather skimpy and not enough to go around. It was easy to scorch and I had to keep adding more liquid. I added sweet and sour sauce to the sauce I prepared the broccoli coleslaw in. I think when I make it again I will omit the plum sauce and just use sweet and sour sauce. I also added some garlic powder to the coleslaw and served a side dish of fried rice with some of the sauce drizzled over it. All and all it turned out delicious and my husband loved it too. Yes, I definitely will be making this again."

Reviewed Mar. 2, 2012

"nice and moist pork chops and the cole slaw mix was a nice side"

Reviewed Feb. 16, 2012

"Excellent and so easy to prepare!"

Reviewed Aug. 19, 2011

"I added a bit of hot sauce and used pork loin chops....It was excellent...I passed it on to three friends. Definitely will make it again"

Reviewed Aug. 19, 2011

"I reduced this for two and used boneless pork loin chops. I did make the broccoli coleslaw from scratch rather than the mix. As a side, I cooked rice, which tasted great sopping up some of the sauce. I'm not that fond of Asian cooking/flavors but this recipe looked like a good mix and worth trying. The pork was moist by braising it in the sauce. The slaw and rice made a perfect compliment to the dish."

Reviewed Aug. 18, 2011

"This was really good and will definately be made again in our home. I didn't tell my family what the broccoli slaw was until after they said it tasted good. To my surprise, they still ate it."

Reviewed Oct. 6, 2010

"YUMMY!!! Added a bit of honey when cooking the cabbage, we had NO leftovers and a request from the 10 yo to make it the next night too!"

Fit mommy
Reviewed Sep. 22, 2010

"Awesome recipe! I couldn't find Plum sauce, so I used sweet and sour duck sauce, and it turned out perfect!"

Reviewed Sep. 13, 2010

"This made a wonderful tasty meal. I use thin cut bone in porkchops for all my recipes just because we want less meat. The flavor was great. The broccoli coleslaw was a perfect side dish. I left more sauce in the pan when removing the pork chops which added extra flavor. I made this again adding grated zuchinni to the broccoli slaw. Was great!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.