Best Pork Chops With Prunes From Ft Oct Recipes

COUNTRY FRENCH PORK WITH PRUNES AND APPLES

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.

PORK WITH PRUNES

Steps:

• Preheat oven to 350°F.
• Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.

PORK CHOPS STUFFED WITH PRUNES AND PINE NUTS

Steps:

• In a medium saucepan, combine the prunes with enough water to cover them by 1/4-inch. Bring to a boil and reduce the heat. Simmer gently, uncovered, for 20 minutes. Add 1/2 cup of the port and bring back up to the boil. Immediately reduce the heat to low, cover the pan and simmer for 15 minutes. Remove from the heat, drain the prunes, coarsely chop, and set them aside. Reserve the liquid. In a medium skillet, heat the olive oil over medium heat. Saute the pine nuts, stirring frequently for 1 or 2 minutes, until golden. Add the prunes and the remaining 1/4 cup of port to the pan. Continue cooking and stirring until the liquid is reduced to a glaze. Stir in the salt and pepper and cool to room temperature. Cut horizontally into the edges of the pork chops almost to the bones to create a pocket for the stuffing. Stuff the chops loosely (if there is leftover stuffing reserve it for the sauce).
• Secure the edges of each chop with 2 toothpicks. Season the chops generously with salt and pepper. Preheat the oven to 350 and place a roasting pan in it to heat it up. Heat a large, heavy and well-seasoned skillet over medium-high heat until very hot. Sear the chops for about 1 1/2 minutes on each side. Transfer the chops to the pan in the oven and finish cooking them for about 20 minutes, until the chops are done through. Meanwhile, add the oil to the skillet which you used to sear the pork. Over medium-low heat, saute the shallots for 6 to 8 minutes, until translucent. Add the port, beef broth, and the reserved prune-cooking liquid to the pan and, if there was any filling leftover after stuffing the chops, add it now. Increase the heat to high and reduce the liquid, uncovered, until it is thickened and saucy, stirring frequently. Stir in the butter and lemon juice until the butter is completely absorbed. Serve the chops immediately, spooning the sauce over the top.

PORK CHOPS WITH PRUNES

Steps:

• Trim excess fat from the chops. Mince about one tablespoon of the fat and heat it in a large skillet. Quickly brown the chops on both sides on a high heat in the fat. Remove chops.
• Lower heat and add onion. Saute until tender and lightly browned. Add garlic and ginger and continue to cook, stirring for another minute or two. Add the prunes, brandy and honey. Stir.
• Return the chops to the skillet along with any juices they may have released upon standing. Season with salt and pepper and baste with the sauce. Cover skillet and simmer very gently until the chops are just cooked through, about 20 minutes. Arrange chops on a platter. Taste sauce and adjust seasonings. Spoon sauce over chops and serve.

PORK CHOPS PARISIENNE WITH PRUNES

Steps:

• Brown the pork chops in a skillet.
• Add 1/4 cup of the wine and simmer, covered, for 25 minutes.
• While the chops are simmering, place the prunes and the remaining wine in an ovenproof dish and bake in 300°F oven for 20 minutes.
• Once done, remove the pork chops from the skillet and add the heavy cream and current jelly to the hot skillet.
• Coook quickly, over high heat, stirring constantly, until the sauce is thick and shiny.
• Pour the sauce over the pork chops and garnish with the baked prunes in wine.

PORK WITH PORT AND PRUNES

Steps:

• Combine all dry rub ingredients together and rub meat the night before braising. Refrigerate, covered in plastic wrap, until the next day.
• Preheat the oven to 325°F Heat the oil over high heat in a heavy casserole or Dutch oven just large enough to hold the pork. Brown the pork on all sides, 7 to 8 minutes. Remove and set aside. Pour off all but about 1 tablespoon of the fat from the pot and add the pearl onions, leeks, and carrots. Lower the heat to medium, cover the pot, and cook until the vegetables have softened, about 5 minutes.
• Pour in the port, stock and honey and scrape up any browned bits from the bottom of the pot. Add the prunes, the optional brandy, and the bay leaves and bring to a boil. Put the pork back in and spoon some of the prunes and vegetables over the top. Cover the pot with foil and fit the lid on tightly.
• Place the pot in the middle of the oven and cook for about 1-1/2 hours, or until the pork is quite tender and registers 160° to 165°F on an instant-read meat thermometer. Remove the pork from the pot and cover loosely to keep warm. The final temperature of the meat after resting for 10 minutes or so may read 170° to 175°F.
• Skim off any fat from the cooking juices. Remove 6 of the prunes and puree them in a food processor or blender. Stir the puree back into the sauce to thicken it. Remove the bay leaves and taste the sauce for salt and pepper. Remove the strings from the pork if necessary, and carve into 1/2-inch slices. Serve with the sauce and prunes and vegetables.

CROCK POT PORK CHOPS WITH APRICOTS AND PRUNES

Steps:

• In large skillet, heat oil over medium-high heat; brown pork chops.
• Transfer to crock pot.
• Add onions, garlic, apricots and prunes to pork chops.
• Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot.
• Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
• Remove pork chops to plate and keep warm.
• Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
• Serve with chops.