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Pork With Prunes
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Submitted by:
Chris |
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Prime pork chops with dried pitted prunes is a great meal for any occasion. |
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INGREDIENTS:
- 2 1/2 pound(s) , Pork Shoulder Chops
- 1/2 teaspoon(s) , Salt
- 1/4 cup(s) , Flour
- 3 tablespoon(s) , Olive Oil
- 3/4 cup(s) , Shallot Chopped
- 1/2 cup(s) , Cider Vinegar
- 3 cup(s) , Water
- 1 3/4 cup(s) , Low-Sodium Chicken Broth
- 1 teaspoon(s) , Whole Allspice
- 1 1/2 cup(s) , Dried Prunes Pitted
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| Instructions: |
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. |
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