Braised Pork Shoulder Chops with Prunes

Côtes de Porc Braisées aux Pruneaux


Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

While French butchers separate meats into large boneless cuts suitable for braising or stewing, American butchers cut meat to get the maximum number of steaks or chops, because these are more familiar and take less time to cook. Francophile that I am, I prefer the French System because it’s designed to get the best that each cut has to offer. I’ve never seen pork shoulder chops in France; the French prefer to braise or roast the shoulder or cure it and turn it into jamboneau, the French equ