Noisette de Proc aux Pruneaux Recipe

Name: Noisette de Proc aux Pruneaux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork chops; 1/2 pound prunes, soaked in cold water for a couple of hours if necessary (250 g); 5 tablespoons butter (60 g); 1 tablespoon vegetable oil (15 ml); Chopped parsley; 1 carrot; 1 onion; 1 celery rib; 2 tablespoons butter (25 g); 1 bouquet garni; 1 clove; Salt, freshly ground pepper; 2 tablespoons red wine vinegar (30 ml); 3/4 cup red wine (200 ml); 1 tablespoon butter, softened (15 g); 1 tablespoon flour (10 g)

Servings: persons

4 pork chops
1/2 pound prunes, soaked in cold water for a couple of hours if necessary (250 g)
5 tablespoons butter (60 g)
1 tablespoon vegetable oil (15 ml)
Chopped parsley
1 carrot
1 onion
1 celery rib
2 tablespoons butter (25 g)
1 bouquet garni
1 clove
Salt, freshly ground pepper
2 tablespoons red wine vinegar (30 ml)
3/4 cup red wine (200 ml)
1 tablespoon butter, softened (15 g)
1 tablespoon flour (10 g)

1
First make the sauce.
2
Chop the vegetables and saute them gently in the 2 tablespoons butter, together with the bouquet garni, clove, and a little salt and pepper.
3
When they are golden, add the vinegar and the red wine and simmer for 20 minutes.
4
Strain the sauce.
5
Meanwhile, poach the prunes in water just to cover for 20 minutes; drain.
6
Heat the butter and oil in a large frying pan and saute the pork chops on both sides, seasoning them with salt and pepper.
7
When they are cooked and golden brown, remove and keep warm.
8
Work the butter and flour together with your fingers to make a beurre manie and add it, broken into little pieces, to the sauce.
9
Let it cook gently for a few minutes until the ingredients are well blended and the sauce thickens.
10
Add the hot prunes and taste for seasoning.
11
To serve, arrange the chops on a dish, pour over the sauce, placing the prunes around the edge, and sprinkle with chopped parsley.
12
Steamed potatoes are good with these chops.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 pork chops, 1/2 pound prunes, soaked in cold water for a couple of hours if necessary (250 g), 5 tablespoons butter (60 g), 1 tablespoon vegetable oil (15 ml), and more.

Yes, Noisette de Proc aux Pruneaux falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Noisette de Proc aux Pruneaux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions