A Norman recipe, easily identified with the region because of the combination of dairy and meat. It may sound overly rich, but pork is so lean these days that the added fat is welcome, and the taste is incredible. A wonderful dish for midwinter; serve it with simple boiled potatoes or rice and a steamed vegetable. Other cuts of meat you can use here: veal chops or bone-in chicken breasts.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the butter in a large skillet with a lid over medium-high heat. When the butter melts, add the pork chops and brown them well on both sides, rotating them in the pan so they brown evenly, turning as needed, and sprinkling with salt and pepper. When they are just about browned, after about 10 minutes, add the thyme and garlic.
Step 2
Pour in the wine and scatter the prunes around the pork. Cover and adjust the heat so the mixture simmers steadily but not violently. Cook just until the pork chops are tender, 20 minutes or so, or until their internal temperature is 145°F on an instant-read thermometer.
Step 3
Transfer the meat to a platter and, if there is a lot of liquid, reduce it over high heat until only about 1/2 cup remains. Over medium heat, slowly add half the cream and cook, stirring constantly, until the mixture is thick. Add a little bit more, up to the remaining 1/2 cup, until the sauce has a consistency you like. Spoon the prunes and sauce over the chops, garnish with chervil if you like, and serve.
