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Photo of Braised ginger and plum pork cutlets by WW

Braised ginger and plum pork cutlets

Total Time
30 min
10 min
20 min
There is something so right about the combination of pork and plums.


Pork loin chop, raw

480 g

Olive oil

1 tbs

Red onion

1 medium, cut into thin wedges


2 medium, cut into thin wedges

Fresh ginger

1 tsp, (5cm piece, cut into match sticks)

Plum sauce

½ cup(s)

Chicken stock

½ cup(s), (125ml)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a medium flameproof baking dish over high heat. Add pork and cook for 2 minutes each side or until browned. Transfer to a plate.
  2. Add onion and apple to pan and cook, stirring, for 3–4 minutes or until golden. Add ginger, marinade and stock and bring to the boil. Return pork to dish, turning to coat in sauce mixture. Cover with foil and bake for 10–15 minutes or until pork is just cooked through. Serve pork, onion and apples drizzled with sauce.


SERVING SUGGESTION: Steamed brussels sprouts, plus roasted baby (chat) potatoes. Sweet plum marinade is available in the sauce aisle of most supermarkets.