Pork Chops Parisienne With Prunes

1. 1

   Brown the pork chops in a skillet.

2. 2

   Add 1/4 cup of the wine and simmer, covered, for 25 minutes.

3. 3

   While the chops are simmering, place the prunes and the remaining wine in an ovenproof dish and bake in 300u00b0F oven for 20 minutes.

4. 4

   Once done, remove the pork chops from the skillet and add the heavy cream and current jelly to the hot skillet.

5. 5

   Coook quickly, over high heat, stirring constantly, until the sauce is thick and shiny.

6. 6

   Pour the sauce over the pork chops and garnish with the baked prunes in wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.