Pork Chops with Prunes and Red Wine Sauce

Jane, (Always Ravenous) Adapted from "French Country Cooking" Mimi Thorisson

Servings

4

Category

Pork is good for you!

This recipe of Pork Chops with Prunes and Red Wine Sauce is so delicious.  Enjoy!

Ingredients

    For the Sauce

    • 2 1/2 Tablespoons unsalted butter
    • 1 medium carrot, diced
    • 2 medium shallots, minced
    • 1 bay leave
    • 3 sprigs fresh thyme, just the leaves
    • kosher sea salt and freshly ground black pepper
    • 3/4 cup dry red wine
    • 2 Tablespoons red wine vinegar
    • 1/4 Cup chicken broth
    • 8 oz. prunes
    • 1/2 + cup Brandy

    For the Pork

    • 4 Tablespoons unsalted butter
    • 1 Tablespoon extra-virgin olive oil
    • 2 Lbs. Pork Tenderloin, cut into 1-1/2 inch thick pieces
    • kosher sea salt and freshly ground black pepper
    • 3 cloves garlic, unpeeled
    • 2 Tablespoons fresh parsley, chopped

    Directions

      For the Sauce

      1. Over low heat, warm the brandy in a small pot.  Remove from heat and add the prunes and let soak for about 15 minutes.

      2. In a medium saute pan, heat 1 tablespoon of butter over medium heat.  Add the carrots and shallots and saute until softened and slightly golden, about 3 minutes.

      3. Add the bay leaf and thyme, season with salt and pepper.  Add the wine and vinegar, simmer for a few minutes to slightly reduce.  Pour in the broth and bring to a boil.  Reduce the heat and simmer for 10 minutes.

      4. Add the remaining 1-1/2 tablespoon of butter to the pan.  Drain the prunes and add them to the pan.  Simmer for 5 more minutes.  Taste and adjust for salt and pepper.

      For the Pork

      1. In a large sauté pan, heat the butter and olive oil over medium-high heat.  Season the pork tenderloin pieces with salt and pepper on both sides.  Add the pan along with the garlic.  Cook for a total of 8-10 minutes, or until desired doneness, turning once.  Spoon off any excess fat from the pan.

      2. Transfer pork to a serving platter and pour the prune sauce over the pork.  Sprinkle with the chopped parsley. Serve immediately.