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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 bone-in pork rib chops or center-cut pork chops, about 1 inch thick
2 tsp vegetable oil
3/4 cups low-sodium chicken broth
2 tbsp brown sugar
2 tbsp red wine vinegar
1/2 cup pitted prunes, chopped course
1/2 cup pitted green olives, chopped coarse
1 tbsp unsalted butter
2 tbsp chopped fresh parsley leaves
Pat pork chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil.
Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes. Whisk in butter and parsley and season with salt and pepper to taste.
Reduce heat to medium-low and return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.
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COUNTRY FRENCH PORK CHOPS
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 bone-in pork rib chops or center-cut pork chops, about 1 inch thick
2 tsp vegetable oil
3/4 cups low-sodium chicken broth
2 tbsp brown sugar
2 tbsp red wine vinegar
1/2 cup pitted prunes, chopped course
1/2 cup pitted green olives, chopped coarse
1 tbsp unsalted butter
2 tbsp chopped fresh parsley leaves
Pat pork chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil.
Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes. Whisk in butter and parsley and season with salt and pepper to taste.
Reduce heat to medium-low and return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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