Braised Pork Shoulder Chops with Prunes

Name: Braised Pork Shoulder Chops with Prunes (Côtes de Porc Braisées aux Pruneaux)
Yield: Makes 6 Main-Course Servings
Cuisine: France
Ingredients: 30 pitted prunes; 2 cups [500 ml] Vouvray demi-sec or moelleux, or 1 cup [250 ml] authentic white port from Portugal combined with 1 cup [250 ml] dry white wine; 2 cups [500 ml] Vouvray demi-sec or moelleux, or 1 cup [250 ml] authentic white port from Portugal combined with 1 cup [250 ml] dry white wine; 2 cups [500 ml] Vouvray demi-sec or moelleux, or 1 cup [250 ml] authentic white port from Portugal combined with 1 cup [250 ml] dry white wine; 6 double pork shoulder chops or large center-cut pork chops taken from the relatively fatty shoulder end of the whole loin (5 to 7 pounds [2.3 to 3.1 kg] total); 6 double pork shoulder chops or large center-cut pork chops taken from the relatively fatty shoulder end of the whole loin (5 to 7 pounds [2.3 to 3.1 kg] total); 6 double pork shoulder chops or large center-cut pork chops taken from the relatively fatty shoulder end of the whole loin (5 to 7 pounds [2.3 to 3.1 kg] total); 6 double pork shoulder chops or large center-cut pork chops taken from the relatively fatty shoulder end of the whole loin (5 to 7 pounds [2.3 to 3.1 kg] total); salt; pepper; 3 tablespoons clarified butter, “pure” olive oil, or vegetable oil; 3 tablespoons clarified butter, “pure” olive oil, or vegetable oil; 3 tablespoons clarified butter, “pure” olive oil, or vegetable oil; 1 tablespoon butter; 1 medium-size onion, chopped fine; 1 medium-size carrot, peeled, chopped fine; 1 stalk celery, chopped fine (optional); 1 medium-size bouquet garni; 3 cups [750 ml] brown veal or beef broth or brown chicken broth; 3 cups [750 ml] brown veal or beef broth or brown chicken broth; 3 cups [750 ml] brown veal or beef broth or brown chicken broth; 1 cup [250 ml] heavy cream; 2 tablespoons finely chopped parsley (chopped at the last minute); 1 tablespoons good-quality white wine vinegar or sherry vinegar, or more to taste; 1 tablespoons good-quality white wine vinegar or sherry vinegar, or more to taste

Côtes de Porc Braisées aux Pruneaux

Preparation info

Makes
6
Main-Course Servings

Difficulty
Medium

Appears in

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

Ingredients

Europe
France
Touraine
Main course
Mediterranean
Gluten-free

Ingredients

Method