Serves 12
75 min
Pork Chops with Prune Sauce
Recipe GLPRc2990374bba007
Elegant pork chops butterflied and stuffed with butter-coated prunes, then seared and finished in a creamy white wine and prune sauce. A sophisticated main course with sweet and savory flavors.
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Ingredients
35.2 oz Pork chops, 35.2 oz (1 kg), butterflied by the butcher
5.2 oz Prunes, pitted, 5.2 oz (150 g)
2 tbsp Butter, 2 tbsp plus extra for stuffing
Vegetable oil
2 cloves Garlic cloves, 2, minced
⅝ cup White wine, 0.6 cup (150 ml)
⅜ cup Sour cream, 0.4 cup (100 ml)
0.8 cup Heavy cream, 0.8 cup (200 ml)
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional)
Directions
Clean the butterflied pork chops under cold water and pat them dry with paper towels.
Cut small cubes from the 2 tbsp of butter. Stuff each pitted prune with a butter cube and carefully insert the stuffed prunes into the pocket of each butterflied pork chop.
Season both sides of the pork chops generously with salt and black pepper.
Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom. Once the oil is hot, carefully place the pork chops in the pan and sear for 6-7 minutes on the first side until golden brown.
Flip the pork chops and sear for another 6-7 minutes on the second side until golden brown. Remove the pork chops from the pan and set aside on a plate.
In the same pan, add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently.
Pour the white wine into the pan to deglaze it, scraping the bottom with a wooden spoon to lift any browned bits and incorporate them into the liquid. Let it simmer for 2 minutes.
Reduce heat to medium-low. Stir in the sour cream and heavy cream until well combined. Add the remaining unpitted prunes and stir well.
Simmer the sauce gently for 12-15 minutes, stirring occasionally, until the prunes become soft and tender.
Remove the pan from heat. Using an immersion blender, blend the sauce until smooth and silky. Alternatively, carefully transfer the sauce to a blender, blend until smooth, and pour back into the pan.
Return the pork chops to the pan with the prune sauce. Simmer over medium heat for 10-12 minutes, until the internal temperature of the pork reaches 145°F at the thickest point.
Transfer the pork chops to a serving platter and slice if desired. Spoon the prune sauce over the meat and garnish with fresh chopped parsley if using. Serve hot.
