Braised Shoulder Pork Chops with White Wine and Prunes

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

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.


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


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