Braised Pork Chops with Prunes & Apricots
First time I've paired pork chops with dried fruit. During braising the apricots and prunes plumped up and added a nice mellow fruitiness which paired with the tender pork perfectly.
Yield
8 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pork chops
centercut, (about 1/2 inch thick), trimmed |
*
|
| ⅓ | cup | all-purpose flour |
|
| ¼ | cup | vegetable oil |
|
| 2 | large |
onions
sliced |
|
| 5 | cups |
chicken broth
canned lowsalt |
|
| 1 ½ | cups |
red wine
dry |
*
|
| ¾ | cup |
prunes
pitted |
*
|
| ½ | cup |
apricots
dried |
*
|
| 3 | tablespoons |
parsley leaves
chopped fresh |
|
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 tablespoon 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.
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