Pork Shoulder Chops with White Wine and Prunes

This French country dish demonstrates an excellent method for braising. Here we use shoulder chops, which require long braising; if you’re using loin chops, short braise them by cooking them only long enough for the heat to penetrate them. Here the garniture is simple, prunes steeped in water, then simmered in white wine (traditionally Vouvray), but this dish is a model for braising shoulder chops and can be garnished with virtually anything.