Pork Chops with Prunes and Red Wine Sauce

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.