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plum ginger pork chops

I've got this plum and ginger preserves I made a while back. Its too spicy for use in peanut butter and jelly sandwiches unless you are dabbling in the forbidden black arts of gourmet PB&J. I'm not saying my past is free from those moments but this isn't about that. This is about what to do with that plum and ginger preserves.

What goes good with plum? Duck? Pork? Caramelized onions? What goes good with ginger and can cut the bite just little? Duck? Pork? Caramelized onions? I decided go to with the pork side of things.

Did it work? I didn't fully caramelized the onions for this which gives it a more rustic feel. I would fully caramelize them in the future but it was still nice and tasty.

Caramelize a medium onion. Deglaze the pan with 1/3 cup stock or red wine. Add 3/4 cup of plum ginger preserves or 3/4 cup plum preserves with 1 inch of fresh ginger peeled and minced. Bring to a boil and reduce to a simmer. Simmer until it reduces by about half and thickens. Pour it over a perfectly done pork chop or duck breast.

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