Porc aux Pruneaux

Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This is a quick and easy cold-weather dish that makes full use of the rich flavours of sizzling pork, winter apple and luscious Agen prunes.


  • 200 g Agen prunes
  • 3 cooking apples, peeled, cored and sliced
  • 200 ml white wine or chicken stock
  • 3 red onions
  • olive oil for frying
  • sea salt
  • freshly ground black pepper
  • 6 pork chops
  • a bunch of sage, leaves chopped
  • 2 tbsp Armagnac


    In a pan place the prunes, apples and wine or stock. Bring to the boil and simmer gently for 15 minutes so that the mixture becomes a rich apple sauce.

    Cut the onions in half and cook them in oil for 8 minutes on the flat side, then turn and cook for 8 minutes on the other side, trying to keep the halves intact. Meanwhile, heat the grill. Season the chops and cook on each side for 10-12 minutes. Add the sage and Armagnac to the apple sauce. Take the chops from the grill and serve with the onions and sauce.