4 loin pork chops, about 3/4-inch thick
2 tbsps. flour
1-1/2 tbsps. butter
1 cup sliced red onions
1-1/4 cups chicken bouillon or broth
1 cup dry red wine
3/4 cup (about 4 oz) pitted prunes
1/2 cup dried apricot halves
salt and pepper, to taste
coat pork chops with flour.
Melt butter in a large, nonstick skillet over medium-high heat. Add pork chops to skillet; cook about 10 minutes, turning once, until browned.
Remove chops from skillet; set aside.
Add onions to the skillet; cook and toss until lightly browned, about 5 minutes. Remove chops to skillet; add bouillon and wine. Bring to simmering, cover and simmer 30 minutes. Add prunes and apricots; cover and continue to simmer about 10 minutes until chops are just tender.
Remove chops to platter; keep hot. Continue to cook sauce to reduce slightly. Season with salt and pepper. Spoon fruit sauce over chops.
Makes 4 servings.
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