Pork Chops Stewed with Apples and Prunes
Verified by stevemur
|2 tablespoonsvegetable oil|
|4 1.5" thickcenter cut pork chops|
|Salt and freshly ground black pepper|
|1 cupyellow onions; julienned|
|2 largegolden delicious apples; peeled, cored, and thinly sliced|
|1 tablespoonfresh rosemary; chopped|
|2 teaspoonsgarlic; minced|
|2 tablespoonslight brown sugar|
|1/4 cupCalvados or brandy|
|1 1/4 cupschicken stock|
|1/2 cuppitted prunes; quartered|
|1/2 cupheavy cream|
|2 tablespoonsfresh parsley; chopped|
|1 Sweet Potatoes; Mashed, recipe follows|
Pork Chops Stewed with Apples and Prunes Preparation
In a large deep saute pan, heat the oil over medium-high heat. Season the chops on both sides with salt and pepper. Add to the pan and cook until browned on both sides, about 4 minutes. Transfer to a plate to rest.
To the fat in the pan, add the onions and cook, stirring, until beginning to color, about 5 minutes. Add the apples, rosemary, and garlic, and cook, stirring, for 1 minute. Add the sugar and stir. Add the Calvados and bring to a boil, stirring to deglaze the pan. Add the stock and prunes and bring to a boil. Return the chops and any accumulated juices to the pan, cover, and reduce the heat to medium-low. Simmer until the pork and fruit are very tender and the pork reaches an internal temperature of 160 degrees F, about 30 minutes.
Remove the pork to a plate and cover to keep warm. Add the cream to the pan and bring to a boil. Cook, stirring occasionally until thickened, about 2 minutes. Remove from the heat and adjust seasoning, to taste. Pour any accumulated juices from the meat into the pan.
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