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Pork Chops with Prunes


Ready In: 170 Minutes
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Trim off excess fat from the edges of the chops.
  • If desired, chops may be marinated in brine for a few hours.
  • Sweat the onion, carrot, and celery in butter. Add the vinegar, wine, and sachet. Simmer slowly about 20 minutes, uncovered, until the liquid is reduced by one-third. Strain, pressing on the vegetables to extract all the liquid. Discard the solids and reserve the liquid.
  • Soak the prunes for a few hours in just enough water to cover. Then simmer gently until the prunes are soft and plump. Reserve both the prunes and the liquid.
  • Cooking:
  • Season the chops with salt and pepper. Brown on both sides in hot oil in a braising pan.
  • 2. Add the reserved wine sauce and a little of the prune liquid (about 1/2 oz or 15 ml prune liquid per portion). Cover and braise the chops until they are tender.
  • Remove the chops from the cooking liquid and keep them warm. Degrease the sauce, reduce it by about one-third, and strain. Thicken the sauce lightly with a little beurre manié. Adjust the seasoning.
  • Add the prunes to the sauce to heat them up. Serve the sauce and prunes with the chops.
  •  SAVE