Pork Chops With Prunes From Ft Oct 2011 Recipes

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PORK CHOPS PARISIENNE WITH PRUNES



Pork Chops Parisienne With Prunes image

This recipe is from the archives of the Del Monte (dried prune) test kitchens. I have not tried it out yet, but it sounds so rich and delicious!

Provided by Mercy

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

4 pork chops, 1-inch thick,center cut
1 cup dry white wine
12 dried pitted prunes
1 cup heavy cream
1 tablespoon red currant jelly

Steps:

  • Brown the pork chops in a skillet.
  • Add 1/4 cup of the wine and simmer, covered, for 25 minutes.
  • While the chops are simmering, place the prunes and the remaining wine in an ovenproof dish and bake in 300°F oven for 20 minutes.
  • Once done, remove the pork chops from the skillet and add the heavy cream and current jelly to the hot skillet.
  • Coook quickly, over high heat, stirring constantly, until the sauce is thick and shiny.
  • Pour the sauce over the pork chops and garnish with the baked prunes in wine.

Nutrition Facts : Calories 492, Fat 36.2, SaturatedFat 18.6, Cholesterol 156.6, Sodium 94.3, Carbohydrate 6.9, Fiber 0.1, Sugar 3.3, Protein 23.8

PORK CHOPS WITH PEARL ONIONS IN PRUNE SAUCE (FLAMBE')



Pork Chops With Pearl Onions in Prune Sauce (Flambe') image

This is a very flavorful dish that is elegant and delicious. Perfect for a formal dinner or a cold winters night. Plate up the chops over some warm buttered egg noodles for a fabulous presentation. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

3 -4 prunes, chopped
1/4 cup apple juice
4 center-cut pork chops
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oil
2 tablespoons shallots, chopped
1/4 cup cognac
1 cup veal stock
12 white pearl onions
2 tablespoons butter, cut in small pieces
4 ounces egg noodles, cooked and tossed with butter
1/4 cup fresh parsley, chopped (for garnish)

Steps:

  • Preheat oven to 350 degrees F. In a mini food processor puree prunes with enough apple juice to make a smooth paste.
  • Heat a skillet over high heat, season chops with salt & pepper. Sear chops in the oil until well-browned on all sides. Transfer to a baking dish and bake for about 10 minutes.
  • Meanwhile, in the same skillet from chops, sweat shallots in pan drippings until tender. Make sure your stove fan is off then carefully add Cognac as it will flame; if not, ignite with a match. Shake pan until flames die out. Continue cooking, scraping bottom of pan too incorporate any browned bits.
  • Add veal stock, pearl onions, and prune puree and boil until reduced by half. Stir in butter, just until melted. Plate up pork chops over buttered egg noodles and pour sauce over top. Sprinkle with fresh parsley and serve.

Nutrition Facts : Calories 947.1, Fat 40.2, SaturatedFat 17.2, Cholesterol 221.2, Sodium 499.2, Carbohydrate 88.6, Fiber 7.8, Sugar 23.7, Protein 58.5

COUNTRY FRENCH PORK WITH PRUNES AND APPLES



Country French Pork with Prunes and Apples image

The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 12

2 tablespoons all-purpose flour
1 tablespoon herbes de Provence
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 cup apple cider or unsweetened apple juice
1 cup beef stock
2 bay leaves
2 large tart apples, peeled, cored and chopped
1 cup pitted dried plums (prunes)

Steps:

  • Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.

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.

PORK CHOPS WITH PRUNES



Pork Chops With Prunes image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

8 center-cut pork chops, about 1/2 inch thick
1/2 cup chopped onion
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
2 cups chopped pitted prunes
2 tablespoons brandy
1 tablespoon honey
Salt and freshly ground black pepper

Steps:

  • Trim excess fat from the chops. Mince about one tablespoon of the fat and heat it in a large skillet. Quickly brown the chops on both sides on a high heat in the fat. Remove chops.
  • Lower heat and add onion. Saute until tender and lightly browned. Add garlic and ginger and continue to cook, stirring for another minute or two. Add the prunes, brandy and honey. Stir.
  • Return the chops to the skillet along with any juices they may have released upon standing. Season with salt and pepper and baste with the sauce. Cover skillet and simmer very gently until the chops are just cooked through, about 20 minutes. Arrange chops on a platter. Taste sauce and adjust seasonings. Spoon sauce over chops and serve.

Nutrition Facts : @context http, Calories 929, UnsaturatedFat 19 grams, Carbohydrate 63 grams, Fat 36 grams, Fiber 7 grams, Protein 85 grams, SaturatedFat 12 grams, Sodium 1207 milligrams, Sugar 38 grams, TransFat 0 grams

PORK WITH PRUNES



Pork with Prunes image

Categories     Fruit     Braise     Sauté     Quick & Easy     Vinegar     Prune     Pork Chop     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

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)

Steps:

  • Preheat oven to 350°F.
  • 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.

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