The flavors of pork and prunes is a natural match: both taste richer together. This pan sauce plays up the richness by tempering acidity with prunes.

Gluten-Free, Dairy-Free, Meat / Poultry / Fish

Pork Chops with Prune Pan Sauce

The flavors of pork and prunes is a natural match: both taste richer together. In this recipe, the pan sauce…

Nutritional Facts

Per serving

The flavors of pork and prunes is a natural match: both taste richer together. This pan sauce plays up the richness by tempering acidity with prunes.

Instructions

    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.

Ingredients

Pork Chops

4 pork chops, preferably center-cut pieces

1 recipe Basic Brine

15 ml / 1 tablespoon olive oil

Ground black pepper

Pan Sauce

2 shallots, minced

120 ml / 1/2 cup red wine

180 ml / 3/4 cup chicken stock

70 g / 1/2 cup Diced Prunes

5 g / 1 teaspoon Prune Juice Concentrate

6 g / 1 tablespoon minced fresh thyme

Chopped flat-leaf parsley (optional)

Salt

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