Braised Shoulder Pork Chops with White Wine and Prunes

Name: Braised Shoulder Pork Chops with White Wine and Prunes
Yield: Makes 6 Main-Course Servings
Ingredients: ½ cup heavy cream (optional); Bouquet garni; 6 large shoulder pork chops; Salt; Pepper; 3 tablespoons butter; 1 carrot, peeled and chopped; 1 onion, peeled and chopped; 3 tablespoons pure olive oil; 1 cup prunes, pitted; 1 cup dry or semidry white wine; 1 tablespoon commercial meat glaze or homemade meat glaze; 1 cup chicken broth or water

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This dish calls out for shoulder chops, instead of the leaner, more expensive center-cut rib or loin chops. The fat and tissue in shoulder chops give a moist melting consistency to the meat during the braising. This dish cooks for about 2 hours.

Ingredients

1 cup prunes, pitted
1 cup dry or semidry white wine
6

Main course
Gluten-free

Method

In a bowl, soak the prunes in the white wine for an hour or so until plumped.

Season the chops on both sides with salt and pepper. In a heavy-bottomed sauté pan, heat the oil over high heat. When the oil begins to smoke, add the chops and brown well on both sides. Transfer the chops to a plate and pour the burnt oil out of the pan. Return the pan to medium heat, add the carrot, onion, a