-
1
Preheat the oven to 375F.
-
2
Place the potatoes in a medium sauce pot and cover with water, place the lid on the pot, and place over high heat.
-
3
Bring the water to a boil, then remove the lid, salt the water and cook the potatoes until tender, about 12 minutes.
-
4
In a small sauce pot over medium-high heat combine the wine, chicken stock, thyme, salt, and pepper.
-
5
Bring the liquids to a simmer and add the prunes, then turn the heat off and let them steep, covered in the hot liquid.
-
6
While the prunes are steeping, preheat a large skillet over medium-high heat with the EVOO.
-
7
Season the chops with salt, pepper, and the sage.
-
8
Place the chops in the skillet and sear on both sides to caramelize the chops.
-
9
Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 7 or 8 minutes, or until the meat is firm to the touch but not tough.
-
10
Remove the chops from the oven and let them rest, covered with a piece of aluminum foil, for a few minutes.
-
11
Return the pork chop skillet to the heat and add 2 tablespoons of the butter.
-
12
Once the butter has melted, add the shallots and season with salt and pepper.
-
13
Cook, stirring frequently, for 2 minutes.
-
14
Sprinkle the shallots with the flour and cook for 1 minute.
-
15
Whisk in the steeped prunes and the liquid and cook until thickened, about 3 to 4 minutes.
-
16
Add the parsley and lemon juice to the sauce and taste for seasoning.
-
17
Turn off the heat.
-
18
Drain the potatoes and return to the hot pot.
-
19
Add the remaining 2 tablespoons of butter and toss to coat.
-
20
Season the potatoes with salt and pepper.
-
21
Transfer the chops to dinner plates and pour the sauce over them.
-
22
Arrange a few potatoes alongside the chops and top liberally with the chopped chives.
