Pork Chops With Prunes From Ft Oct 2011 Food

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 CHOPS WITH PRUNES (FROM FT, OCT 2011)

Steps:

• 1. wash prunes and place in a small bowl. Bring wine to a boil and pour over th prunes. let them sit for 2 hrs in wine. 2. remove rinds from chops and lay the rinds fat side down in a large frying pan. on low heat, let them sweat and render their fat for about 5 minutes. then turn up the heat. season the chops on one side with salt and pepper and place this side down in the fat. slip the better into the pan between the chops and let them cook fast enough to color nicely without burning the butter. season the second side and turn the chops over. sprinkle thyme over the shops and finish cooking - about 6 minutes per side. chops should be firm but are still moist on inside. stand chops on their fat and give them an extra couple of minutes so that fat turns crisp. remove chops and hold in a warm spot. 3. Pour off any fat rom the pan and return pan to heat. Deglaze with the lemon juice and reduce this until almost evaporated. Pour in the wine, the prunes, and add chicken stock. Simmer ufor a few minutes until prunes heat through. lift out prunes and add to the tops of the chops. 4. bring sauce to a boil and reduce by 2/3 so that there is a about 1/2 cup of sauce in pan. Pour in the cream, whisk until bringing it back to a boil again and reduce until desired consistency. season sauce with salt and a squeeze of lemon juice. pour any juice from the chops and coat the chops with the sauce. 5. serve it up.

BRAISED PORK FILLETS WITH PRUNES AND CREAM SAUCE

Steps:

• Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.
• Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)
• Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.
• Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.
• Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.
• Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.

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 PEARL ONIONS IN PRUNE SAUCE (FLAMBE')

Steps:

• Preheat oven to 350 degrees F. In a mini food processor puree prunes with enough apple juice to make a smooth paste.
• Heat a skillet over high heat, season chops with salt & pepper. Sear chops in the oil until well-browned on all sides. Transfer to a baking dish and bake for about 10 minutes.
• Meanwhile, in the same skillet from chops, sweat shallots in pan drippings until tender. Make sure your stove fan is off then carefully add Cognac as it will flame; if not, ignite with a match. Shake pan until flames die out. Continue cooking, scraping bottom of pan too incorporate any browned bits.
• Add veal stock, pearl onions, and prune puree and boil until reduced by half. Stir in butter, just until melted. Plate up pork chops over buttered egg noodles and pour sauce over top. Sprinkle with fresh parsley and serve.

PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES

Steps:

• Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half.
• Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with tagliatelle and broccoli or a green salad.

COUNTRY FRENCH PORK CHOPS

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.

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.

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.

BRAISED PORK WITH PRUNES

Steps:

• Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
• Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

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.