Pork Chops with Prunes
Sweet prunes make a wonderful combination with savory pork. You can enhance the fruity flavors of this dish by adding apples, apricots, or other fruit.
Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 4 pork loin chops
- ¼ tsp. black pepper
- ⅛ tsp. paprika
- ½ lb. pitted prunes
- 2 large carrots, peeled and thinly sliced
- 1 Tbsp. olive oil
- ½ cup dry red wine, divided
- ½ cup apple juice or cider
- 2" cinnamon stick
- 2 tsp. brown sugar
- ¼ cup sour cream
- Season the pork chops with the black pepper and paprika.
- Heat the olive oil over medium-high heat. Add the pork chops and cook until browned, turning over and cook until cooked through. Remove the pork chops, cover and set aside.
- Deglaze the pan with ¼ cup of red wine, bringing the wine to a boil and use a spatula to stir up any browned bits at the bottom of the pan.
- Add the prunes, carrots, the remaining red wine, the apple juice, and the cinnamon stick. Stir in the brown sugar. Reduce the heat and simmer, covered for 30 minutes. Remove the cinnamon stick from the pan. Remove from the heat.
- Add the sour cream into the pan and stir to combine. Pour the sauce over the pork chops and serve immediately.