I have a persimmon chicken recipe and this is basically the same thing. Do keep in mind with chicken or pork that you need to cook it thoroughly. And lately the size of the chicken breasts we have been getting take a considerable amount of time to cook, whereas the pork seems to be thinner than what we used to get. So check the meat for correct doneness.
This is also a recipe “idea”. I can’t give exact amounts and measurements, but you can prepare it to your tastes.
___________________________
Persimmon Pork
4/5 boneless pork chops
salt
fruit flavored balsamic vinegar
shallots
2/3 persimmons
cinnamon
nutmeg
2/3 persimmons
pepper if you would like
Salt both sides of the boneless pork chops then arrange them in your baking dish. Pour the vinegar over the pork, flip them so that both sides have been flavored with vinegar. Chop the shallots (1 or 2 is fine . . . depends on size) and put them over the pork. Sprinkle with cinnamon and nutmeg. Cut up the persimmons and spread them on top of the pork. Sprinkle with cinnamon and nutmeg.
Bake at 375° F. After about 10 minutes, take the dish out of the oven and flip the pork. If it needs more moisture add some more vinegar . . . you don’t want too much overpowering the persimmons. Arrange the persimmons back on top and around the pork, sprinkle a little more salt, cinnamon, and nutmeg then baked it until done.
Serve over fresh/raw greens or rice.
___________________________
I like Mission Fig Balsamic, but sometimes I don’t have that, so I use a sweet one, but not TOO sweet. I don’t want it to overpower the persimmons. And balsamic will so or even soy sauce, like I used with the chicken.
As I mentioned, I do this with chicken too . . . tis the season.
As I always ask . . . what do you do with persimmons?
Terre Pruitt's Blog 