Sweet Prune and Sage Pork Chops

[aargnzarf]

Noah made these pork chops last night and I have to say this is the first time in my life that I have ever really enjoyed a pork chop. These came out moist, juicy and smothered in sauce. The sage crust added a nice depth to the dish. The center-cut pork chops are a little expensive, but really really worthwhile, especially if you get it from a good store. We cut the recipe in half and it cost ~$7 for the two chops at Whole Foods. But compared to eating out, I guess this is pretty cheap. :]

We had bought some two-buck-Chuck for the recipe, but Noah drank it. It was after 2:00 so we couldn't get wine from the store and had to use cooking wine. To compensate we didn't season at any of the points suggested in the recipe and it all worked out in the end.

If you don't have 4 people to feed or a freezer to fill, cut the recipe in half, and you will still have plenty of food.

I think Noah might not have put in the parsley, I'll have to check....

salt
3/4 cupdry white wine
1 1/2 cups chicken stock or broth
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
coarse black pepper
8 pitted prunes, cut in half
2 tablespoons EVOO
4 1 1/2 inch-thick boneless center-cut porkchops
1/4 cup fresh sage leaves (from 8 sprigs), finely chopped
4 tablespoons unsalted butter
3 large shallots, chopped
1 tablespoon all-purpose flour
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
juice from 1/2 lemon

In a small saucepan over medium-high heat combine the wine, chicken stock, thyme, salt,and pepper. Bring theliquids to a simmer and add the prunes, then turn the heat off and let them steep, covered in the hot liquid.

While the prunes are steeping, preheat alarge skillet over medium-high heat with the EVOO. Season the chops with salt, pepper, and the sage. Place the chops in the skillet and sear on both sides to carmelize the chops. Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 7 or 8 minutes, or until the meat is firm to the touch, but not tough. Remove the chops from the oven and let them rest, covered with a piece of aluminum foil, for a few minutes.

Return the pork chop skillet to the heat and add tablespoons of butter. Once the butter is melted, add the shallots and season with salt and pepper. Cook, stirring frequently, for 2 minutes. Sprinkle the shallots with the flour and cook for 1 minute. Whisk in the steeped prunes and the liquid and cook until thickened, about 3 to 4 minutes. Add the parsley and lemon juice to the sauce and tastefor seasoning. Turn off the heat.

Transfer the chops to a plate and pour the sauce over them.

[jeff]

Thanks for posting it!

[aargnzarf]

Mmm want to eat these right now!