Pork Chops With Prunes
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8center-cut pork chops, about ½ inch thick
- ½cup chopped onion
- 1teaspoon minced garlic
- 1teaspoon minced fresh ginger
- 2cups chopped pitted prunes
- 2tablespoons brandy
- 1tablespoon honey
- Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
931 calories; 36 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 63 grams carbohydrates; 7 grams dietary fiber; 38 grams sugars; 85 grams protein; 1209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
8 Pork chops = 4 servings????
This was simple and delicious. I didn't have brandy in the cupboard so I substituted a good bourbon. I used at about 1/4 cup. It turned out perfectly.
Adding chicken broth is a must - 1/4 cup? 1/2?
Less prunes. Needs sauce. Chicken broth.
I added some chicken broth because there didn’t seem to be a lot of sauce. Pork and prunes go well together.