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pork chops with prunes and cream

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I am sharing a recipe for a dish I cooked this week that was fantastic, both because I thought you might like it and as an homage to Nora Ephron, one of my favorite writers. It reminded me so much of Paris when we were eating it, and I was disappointed I couldn’t have an entire second portion.
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pork chops with prunes and cream
(a recipe adapted from the one in this book, given to us by my sister-in-law)
serves 4

2 Tbs rendered bacon fat or oil
4 bone-in, thick cut pork chops
Salt and pepper to taste
2 sprigs of fresh thyme
2 garlic cloves, peeled and lightly smashed
2 Tbs. butter
1 c. white wine or cider
1 c. prunes
1/2 to 1 c. heavy cream

Heat skillet to medium-high and add fat or oil. Sprinkle chops with salt and pepper. Sear the pork chops well on both sides, about 5 minutes on each side. Add the thyme, garlic, and butter, and pour in the wine and prunes around the pork. Cover and simmer until the chops are tender, about 15 to 20 minutes.

Transfer the chops to rest. Reduce liquid over high heat until there’s about 1/2 cup left. Reduce heat, add half the cream and cook, stirring constantly, until the mixture is thick. Add more until the sauce has a consistency you like. Spoon the prunes and sauce over the chops and serve.

Here are some pics of Paris to get you in the mood:

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