Pork Chops with Ginger Plum sauce

This dish was adapted from here,   I made two sauces to go with these pork chops.  I think they would both be great on chicken also.  Especially the second one.  When I try it on chicken of course I will share.
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Pork Chops with ginger plum sauce
Changes in red
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 I used bone in chops
    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 didn't have
   2-3 TBL red plum preserves instead
    2 tablespoons unsalted butter (optional)used
    Canola  oil, for frying
Sauce from above recipe

Directions

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.

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.

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.

2nd Sauce:
Plum Sauce: see changes in red

    2  tablespoon butter
    3/4  cup  chopped onions
    1  cup plum preserves   
    2/3  cup water
    1/2  cup packed brown sugar
    1/3  cup chili sauce
    1/4  cup soy sauce
    2  tablespoons prepared mustard
    3  drops Tabasco sauce *omitted*
    *couple shakes of red pepper flakes*
    2  tablespoons fresh lemon juice
     Garlic salt to taste
This dish is really tasty and I will make it again.  Both sauces are VERY good and after tasting them I will make some chicken.  The sauce have distinct different flavors.  The one that is make from the pork chop recipe is sweeter.
Hope you try these.  Thanks for taking time from your busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the Things You Love.
Donna