| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home5 |
1 |
servings |
INGREDIENTS
| 4 |
|
Center-cut pork chops |
| 1/2 |
c |
All-purpose flour |
|
|
Salt & pepper |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
|
Yellow onion; sliced thinly |
| 2 1/2 |
c |
Chicken stock |
| 3/4 |
c |
Red wine |
| 1/2 |
c |
Pitted prunes |
| 1/2 |
c |
Dries apricots |
INSTRUCTIONS
Trim the pork chops of any excess fat. Season the flour with salt & pepper.
Coat each pork chop with flour and shake off the excess. Heat the oil and
butter in a large high sided, heavy duty saute pan. Brown the pork chops on
each side and transfer to a plate. Set aside the chops and remove all but 2
T. of the oil/butter mixture from the pan. Add the sliced onions to the pan
and saute until golden. Place the pork chops on top of the onions. Add the
stock and the wine and bring the mixture to a simmer. Add the prunes and
apricots, cover the pan, and simmer until pork is very tender about 1 hour.
Serves 4.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”