Pork Chops with Prunes Recipe
Ingredients
| 6 pork chops, loin, rib or leg | ||
| 2 tablespoons oil or butter | ||
| 1 cup prunes, seeded | ||
| Sweet vermouth | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Whole Cloves | 2 | |
| Cinnamon | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. In a small saucepan combine the prunes, vermouth, water, cloves and cinnamon. Bring to the boil and remove and allow to stand while the chops are cooking. Remove cloves just before serving.
2. Heat the oil or butter in a pan and brown the chops on each side. Reduce the heat and complete the cooking turning occasionally. Remove and keep warm.
3. Drain off most of the fat from the pan and add spiced prune mixture, bring to the boil and add lemon juice and boil until slightly reduced. Thicken with a little cornstarch, season to taste and pour over the chops. Serve immediately.
2. Heat the oil or butter in a pan and brown the chops on each side. Reduce the heat and complete the cooking turning occasionally. Remove and keep warm.
3. Drain off most of the fat from the pan and add spiced prune mixture, bring to the boil and add lemon juice and boil until slightly reduced. Thicken with a little cornstarch, season to taste and pour over the chops. Serve immediately.
Chef
