Braised Pork Chops With Prunes And Apricots –

The issue of homosexual orientation is where the church must engage the homosexual community in biblical discussion. The problem, however, is that the idea of homosexual orientation does not rest on any foundation that can be discussed. It relies on neither biblical data nor medical research. Instead, it is a political premise for gaining homosexual rights and is rooted in personal experience. Therefore, neither biblical data nor refutation of the medical literature will persuade most homosexual advocates. Ultimately, most homosexuals appeal to their own feelings and the experience of their homosexual brothers and sisters. “Homosexuality feels right to us, so it is natural. It is part of our created constitution.” But that should not keep us from examining their arguments biblically and engaging them in as much careful discussion as they are willing.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats, Vegetables	Dutch	Fruits, Main dish	8	Servings

INGREDIENTS

8		Center-cut pork chops, about
		1/2 inch thick trimmed
1/3	c	All purpose flour
1/4	c	Vegetable oil
2		Onions, sliced
5	c	Canned low-salt chicken
		broth
1 1/2	c	Dry red wine
3/4	c	Pitted prunes
1/2	c	Dried apricots
3	T	Chopped fresh parsley

INSTRUCTIONS

Season pork with salt and pepper. Place flour in pie dish. Coat pork
with flour, shaking off excess. Heat oil in heavy large Dutch oven
over high heat. Add half of pork chops; cook until brown, about 3
minutes per side. Transfer to paper towels; drain. Repeat with
remaining pork chops. Drain all but 2 T oil from Dutch oven. Add
sliced onions to Dutch oven and saute until light brown, about 5
minutes. Place pork chops over onions. Add broth and wine. Bring to
simmer. Re- duce heat to medium-low. Cover; cook 15 minutes. Add
fruit. Cover; simmer until pork is very tender, about 45 minutes.  (Can
be made 1 day ahead. Cover, chill. Rewarm over medium-low heat,
stirring occasionally, before continuing.) Using slotted spoon,
transfer pork to platter. Using same spoon, arrange onions and fruit
around pork. Tent with foil. Boil cooking liquid until thickened
slightly, stirring occasionally, about 20 minutes. Season with salt
and pepper. Spoon over pork. Top with parsley.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 227 Calories From Fat: 82 Total Fat: 9.2g Cholesterol: 30.7mg Sodium: 350.9mg Potassium: 522.8mg Carbohydrates: 20.8g Fiber: 2.3g Sugar: 6.3g Protein: 14.1g