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1
In a large deep saute pan, heat the oil over medium-high heat.
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2
Season the chops on both sides with salt and pepper.
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3
Add to the pan and cook until browned on both sides, about 4 minutes.
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4
Transfer to a plate to rest.
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5
To the fat in the pan, add the onions and cook, stirring, until beginning to color, about 5 minutes.
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6
Add the apples, rosemary, and garlic, and cook, stirring, for 1 minute.
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7
Add the sugar and stir.
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8
Add the Calvados and bring to a boil, stirring to deglaze the pan.
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9
Add the stock and prunes and bring to a boil.
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10
Return the chops and any accumulated juices to the pan, cover, and reduce the heat to medium-low.
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11
Simmer until the pork and fruit are very tender and the pork reaches an internal temperature of 160 degrees F, about 30 minutes.
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12
Remove the pork to a plate and cover to keep warm.
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13
Add the cream to the pan and bring to a boil.
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14
Cook, stirring occasionally until thickened, about 2 minutes.
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15
Remove from the heat and adjust seasoning, to taste.
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16
Pour any accumulated juices from the meat into the pan.
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17
To serve, place the sweet potatoes in the middle of 4 plates and top with the chops.
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18
Spoon the sauce over the chops, garnish with parsley, and serve.
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19
Preheat the oven to 425 degrees F.
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20
Place the potatoes on a roasting pan and roast until tender, 45 minutes to 1 hour.
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21
Remove from the oven and let sit until cool enough to handle.
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22
Peel the potatoes and place in a large mixing bowl.
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23
Add the remaining ingredients and mash with a potato masher or heavy fork.
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24
Cover to keep warm until ready to serve.
