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Epicurious
Bon Appétit

Pork with Prunes

3.8

(3)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 pounds (1/2-inch-thick) pork shoulder chops
1/2 teaspoon salt
1/4 cup all-purpose flour
3 tablespoons vegetable or olive oil
3/4 cup chopped shallot (4 1/2 ounces)
1/2 cup cider vinegar
3 cups water
1 3/4 cups low-sodium chicken broth
1 teaspoon whole allspice
1 1/2 cups dried pitted prunes (11 ounces)

Preparation

  1. Step 1

    Preheat oven to 350°F.

    Step 2

    Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.

TagsPork ChopPorkMeatPruneDried FruitFruitMainDinnerDairy FreeNut FreeEasyBraiseWinterBon Appétit
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