Pork Chops Stewed with Apples and Prunes

2 reviews, 3.5 star(s). 100% would make again

Ready in 1 hour 45 minutes

Juicy Savory Pork Chops


2 tablespoons vegetable oil
4 1.5" thick center cut pork chops
Salt and freshly ground black pepper
1 cup yellow onions; julienned
2 large golden delicious apples; peeled, cored, and thinly sliced
1 tablespoon fresh rosemary; chopped
2 teaspoons garlic; minced
2 tablespoons light brown sugar
1/4 cup Calvados or brandy
1 1/4 cups chicken stock
1/2 cup pitted prunes; quartered
1/2 cup heavy cream
2 tablespoons fresh parsley; chopped
1 Sweet Potatoes; Mashed, recipe follows

Original recipe makes 4



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.

Verified by stevemur
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Comment or review

Nice sauce. My only complaint is no instruction on what to do with Parsley and potato? I would also cook chops in sauce on low heat.
herbgrower 3y ago

[I posted this recipe.]
ksumners06 7y ago

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