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Categories:Viewed: 66 - Published at: a year ago
Ingredients
- 8 each pork chops centercut, (about 1/2 inch thick), trimmed
- 13 cup flour, all-purpose
- 1/4 cup vegetable oil
- 2 large onions sliced
- 5 cups chicken broth canned lowsalt
- 1 1/2 cups red wine dry
- 3/4 cup prunes pitted
- 1/2 cup apricots dried
- 3 tablespoons parsley leaves chopped fresh
Method
- 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 tablespoon 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.
