Braised Pork Chops with Prunes and Apricots

Ingredients

Directions

Season pork with salt and pepper.

Place flour in pie dish. Coat pork with flour, shaking off excess.

Heat oil in heavy large Dutch oven over high heat.

Add half of pork chops; cook until brown, about 3 minutes per side.

Transfer to paper towels; drain. Repeat with remaining pork chops.

Drain all but 2 T oil from Dutch oven.

Add sliced onions to Dutch oven and sauté until light brown, about 5 minutes.

Place pork chops over onions.

Add broth and wine. Bring to simmer.

Re- duce heat to medium-low.

Cover; cook 15 minutes. Add fruit.

Cover; simmer until pork is very tender, about 45 minutes.

(Can be made 1 day ahead. Cover, chill. Rewarm over medium-low heat, stirring occasionally, before continuing.)

Using slotted spoon, transfer pork to platter.

Using same spoon, arrange onions and fruit around pork.

Tent with foil. Boil cooking liquid until thickened slightly, stirring occasionally, about 20 minutes.

Season with salt and pepper. Spoon over pork. Top with parsley.

Reviews

The chops were tender and tasty! The prunes and apricots with the red wine made them delicious over 2 years ago by Yams

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.