The flavors of pork and dried plums is a natural match: both taste richer together. In this recipe, the pan sauce plays up the richness by tempering the acidity of the red wine with the rounded sweetness of Prune Juice Concentrate. The sauce can be made in the same pan used to sear the pork chops, or it can be made ahead.
Yield: 4 servings
4 pork chops, preferably center-cut pieces
1 recipe Basic Brine
15 ml / 1 tablespoon olive oil
Ground black pepper
Cover the pork chops in brine and refrigerate overnight. Remove the chops from the brine, pat dry, and proceed to the remaining recipe or refrigerate for up to 2 days.
To cook the chops: Heat a large skillet over medium-high heat. Season each side with pepper. Add the chops and sear on both sides, about 1 to 2 minutes per side. (If the pan is too small for the chops to fit in one layer, brown the chops in batches.) Lower the heat and continue to cook the chops until the meat is firm but not tough when pressed with a finger, 3 to 4 minutes per side depending on the thickness of the chops. Transfer to a platter and keep warm.
To make the sauce: In the skillet, cook the shallots in the oil and juices remaining from the pork until they soften, 2 minutes. Pour in the wine and bring to a boil, scraping the bottom of the pan to dislodge any bits. Add the stock, dried plums, and concentrate and reduce the liquid by half. Add the thyme and continue to reduce the sauce until it has thickened enough to coat the back of a spoon. Season to taste with salt.
To serve: return the chops to the pan and turn them several times to coat. Sprinkle parsley on top and serve immediately.