Ingredients

• 1 cup dry red wine
• 2 teaspoons grated peeled ginger
• 1/4 cup instant flour (such as Wondra) or cornstarch
• Kosher salt
• 4 1/2-inch-thick boneless pork loin chops, trimmed
• 1 orange
• 1/4 cup rice vinegar
• 1/3 cup honey
• 8 large sprigs fresh mint
• 2 large plums, cut into 1/2-inch pieces
• 2 tablespoons unsalted butter (optional)
• Peanut oil, for frying

Instructions

1. Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
2. Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
3. Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towellined plate to drain. Season with salt and serve with the plum sauce.
4. Photograph by Antonis Achilleos