COUNTRY FRENCH PORK WITH PRUNES AND APPLES
The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.
PORK STEW WITH PRUNES AND APPLES
Make and share this Pork Stew With Prunes and Apples recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot over medium heat, warm the oil.
- Add in cubed pork; stir/saute for about 5 minutes or until browned.
- Add in onions, carrots, and garlic; saute for 2 minutes.
- Add in stock, sage, allspice, salt, and pepper; bring to a boil.
- Lower heat to medium-low and simmer, covered, for 30 minutes.
- Add in the potatoes and mushrooms; bring to a boil.
- Lower heat to medium-low and simmer, covered, 20 minutes.
- Add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
- For a thicker stew, blend flour and water in a cup.
- Stir mixture into stew for 2-3 minutes or until thickened.
Nutrition Facts : Calories 582.2, Fat 33.9, SaturatedFat 11.2, Cholesterol 108.7, Sodium 603.8, Carbohydrate 40.2, Fiber 5.5, Sugar 15.5, Protein 30.7
PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE
Steps:
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
- While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
- Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
- Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.
LAMB SHOULDER CHOPS WITH APPLES AND PRUNES
This quickly braised lamb brings a bit of French country straight into your kitchen.
Provided by Maggie Ruggiero
Time 30m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use.
- Pat lamb chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over high heat until it shimmers. Cook lamb, turning once, 6 to 7 minutes total for medium-rare. Transfer to a plate and let stand, loosely covered. Discard fat from skillet.
- Add butter and apple to skillet and sauté over medium-high heat until beginning to brown, about 3 minutes. Add shallot and garlic and sauté 2 minutes. Remove from heat and add prune mixture. Boil until liquid is reduced to a glaze. Add chicken broth and any meat juices from plate and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes. Season with salt and pepper and discard bay leaf. Serve over lamb.
COUNTRY FRENCH PORK CHOPS
Make and share this Country French Pork Chops recipe from Food.com.
Provided by SusieQusie
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chops to taste with salt andpepper.
- Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side.
- Remove from skillet, place on platter and cover.
- Add broth to skillet and bring to a boil, scraping up browned bits with a spoon.
- Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes.
- Whisk in butter and parsley.
- Reduce flame to medium low; return chops and accumulated juices to skillet.
- Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes.
- Serve at once.
Nutrition Facts : Calories 354.2, Fat 19.7, SaturatedFat 7.1, Cholesterol 82.7, Sodium 234.9, Carbohydrate 20.6, Fiber 1.6, Sugar 14.9, Protein 24
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