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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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 4|
|Calories from Fat: 462 (53%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 9g|
|Cholesterol 180.3mg||55 %|
|Sodium 291.7mg||10 %|
|Potassium 1274mg||34 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 46.9g|
|Protein 45.7g||65 %|
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Calories per serving: 873
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