Pork Chops With Prunes (From Ft, Oct 2011)

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   1. wash prunes and place in a small bowl. Bring wine to a boil and pour over th prunes. let them sit for 2 hrs in wine.

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   2. remove rinds from chops and lay the rinds fat side down in a large frying pan. on low heat, let them sweat and render their fat for about 5 minutes. then turn up the heat. season the chops on one side with salt and pepper and place this side down in the fat. slip the better into the pan between the chops and let them cook fast enough to color nicely without burning the butter. season the second side and turn the chops over. sprinkle thyme over the shops and finish cooking - about 6 minutes per side. chops should be firm but are still moist on inside. stand chops on their fat and give them an extra couple of minutes so that fat turns crisp. remove chops and hold in a warm spot.

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   3. Pour off any fat rom the pan and return pan to heat. Deglaze with the lemon juice and reduce this until almost evaporated. Pour in the wine, the prunes, and add chicken stock. Simmer ufor a few minutes until prunes heat through. lift out prunes and add to the tops of the chops.

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   4. bring sauce to a boil and reduce by 2/3 so that there is a about 1/2 cup of sauce in pan. Pour in the cream, whisk until bringing it back to a boil again and reduce until desired consistency. season sauce with salt and a squeeze of lemon juice. pour any juice from the chops and coat the chops with the sauce.

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   5. serve it up.

* Per serving · 4 servings · Values may vary.

No additional tips available.