Pan Fried Pork With Crème Fraîche Prunes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED PORK FILLETS WITH PRUNES AND CREAM SAUCE



Braised Pork Fillets with Prunes and Cream Sauce image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10

18 large dried pitted prunes
2 cups dry white wine
6 rib pork chops, 1 1/2-inch thick
Canola oil
1/4 cup each diced carrot, celery, and onion
2 to 3 tablespoons unsalted butter
1 cup heavy cream or creme fraiche
2 teaspoons red currant jelly
1 teaspoon lemon juice
1 tablespoon minced parsley

Steps:

  • Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.
  • Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)
  • Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.
  • Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.
  • Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.
  • Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.

More about "pan fried pork with crème fraîche prunes recipes"

FRENCH-STYLE PORK WITH PRUNES | SIMON HOWIE RECIPES
Method. Put the pork in a bowl and toss in the flour and plenty of seasoning. Melt the butter with the oil in a large saucepan until bubbling and gently fry the garlic and onion for 5 minutes.
From thescottishbutcher.com


PORK FILLET WITH CREAMY WINE AND PRUNE SAUCE
Heat oil in shallow pan and cook the pork medallions with the garlic, until coloured on all sides about 8-10 minutes. Step 2. Add prunes and white wine and allow to reduce slightly. Lower heat and add crème fraîche, heat through slowly. Step …
From lovepork.co.uk


PORK CHOPS WITH PRUNES AND CREAM RECIPE | EPICURIOUS
Dec 14, 2011 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 …
From epicurious.com


PORK CHOPS WITH PRUNES | AMERICA'S TEST KITCHEN RECIPE
Add butter to fat left in skillet and melt over medium heat. Add shallots and cook until softened, about 1 minute. Add garlic and cook until fragrant, about 30 seconds.
From americastestkitchen.com


PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES | CONSTANT COOKBOOK
Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant …
From constantcookbook.com


PORC AUX PRUNEAUX (PORK WITH PRUNES) - WINE ENTHUSIAST
Apr 11, 2016 Cook about 3 minutes per side, or until nicely browned. Remove pork, then add shallots to pan. Cook until soft and browned, about 5 minutes. Add sauce, créme fraîche and reserved pork with any accumulated juices. Bring to …
From wineenthusiast.com


PORK FILLET WITH PRUNES AND ARMAGNAC - JAMES MARTIN CHEF
Place a pan over a medium heat and add the oil and butter. When they are hot, add the pork and cook for 3–4 minutes. Season, add the Armagnac and flambé. When the flame has died, add …
From jamesmartinchef.co.uk


QUICK CREAMY PORK CHOPS WITH PRUNES RECIPE
Nov 30, 2005 Add a knob of butter to a large frying pan over a high heat. When hot, add the seasoned pork chop or loin steaks and cook for 2-3 minutes each side to brown all over. Add the stoned and halved ready-to-eat prunes and a …
From deliciousmagazine.co.uk


PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES - THE COOK BOOK
Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add …
From thecookbook.pk


PORK MEDALLIONS WITH PRUNES AND SPICY MUSTARD CREAM …
Sep 11, 2019 Sauté for 1 minute, stirring. Add the wine and simmer, scraping up the brown bits from the bottom of the pan. Add the rosemary, red pepper flakes, chicken broth, heavy cream and prunes and simmer until reduced by one third …
From saramoulton.com


PORK MEDALLIONS WITH PRUNES RECIPES
Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant …
From tfrecipes.com


PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES RECIPE
200ml tub crème fraîche. Direction. Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each …
From thecookbook.pk


BRAISED PORK WITH PRUNES RECIPE | DELIA SMITH - DELIA ONLINE
Purée of Parsnips with Crème Fraîche and Nutmeg. Braised Pork with Prunes. 2 h ou rs 20 min ute s. ... fry the pieces of pork in the oil in the frying pan so they brown nicely (you may need to …
From deliaonline.com


EASY CREAMY PORK WITH PRUNES - THE LAST GLASS
Feb 10, 2023 4 pork chops, seasoned 200g prunes, stoned and halved Splash of white wine 200ml crème fraîche Steamed greens, to serve Mashed potato, to serve Add the butter to a frying pan and cook the pork chops for 3 mins on …
From blog.goodpairdays.com


PORK TENDERLOIN WITH PRUNES AND ARMAGNAC RECIPE
Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm.
From bbc.co.uk


PORK CHOP WITH PRUNES - RAYMOND BLANC OBE
Meanwhile, in a separate small frying pan on a medium heat, add the remaining butter and the pork trimmings. Brown for 5 minutes, but do not stir. Add 50ml water and de-glaze the pan. Transfer the trimmings and all the juices to the …
From raymondblanc.com


PORK & PRUNES | JAMIE OLIVER RECIPES
Preheat the oven to 220°C/425°F/gas 7. To make the crackling, roll up the pork skin and use a sharp knife to cut it into 1cm slices, then place in a deep roasting tray.
From jamieoliver.com


PAN-FRIED PORK FILLET WITH PRUNE AND ARMAGNAC SAUCE …
Carefully flambée the Armagnac then add the prunes and cook for two minutes, mashing the prunes lightly with the back of a spoon or spatula. Add the cream, season with salt and freshly ground ...
From bbc.co.uk


SMOKED SALMON POTATO ROSTI - VJ COOKS
2 days ago Let the rosti sit for 10 minutes in the pan before inverting onto a plate and transferring to a serving dish or board. Creme fraiche whip: In a small bowl, mix the crème …
From vjcooks.com


PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES - GOOD …
Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half. …
From bbcgoodfoodme.com


Related Search