Friday, August 19, 2011

August 18: Sweet Prune and Sage Pork Chops with Potatoes

2 pounds small potatoes, such as baby Yukons or red-skinned new potatoes
   Coarse salt
3/4 cup dry white wine
1 1/2 cups chicken stock or broth
1 teaspoon dried thyme
   Coarse black pepper
8 pitted prunes, cut in half
2 tablespoons extra-virgin olive oil
4 boneless center-cut pork chops
1/4 cup fresh sage leaves, finely chopped
4 tablespoons unsalted butter
3 large shallots, chopped
1 tablespoon all-purpose flour
1/4 cup fresh flat-leaf parsley leaves ,chopped
   Juice from 1/2 lemon
3 tablespoons chopped fresh chives
   Steamed green beans or broccoli, your choice

Preheat the oven to 375 degrees F.

Place the potatoes in a medium sauce pot and cover with water, place the lid on the pot, and place over high heat. Bring the water to a boil, then remove the lid, salt the water and cook the potatoes until tender, about 12 minutes.

In a small sauce pot over medium-high heat combine the wine, chicken stock, thyme, salt, and pepper. Bring the liquids 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 a large 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 caramelize 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 2 tablespoons of the butter. Once the butter has 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 taste for seasoning. Turn off the heat.

Drain the potatoes and return to the hot pot. Add the remaining 2 tablespoons of butter and toss to coat. Season the potatoes with salt and pepper. Transfer the chops to dinner plates and pour the sauce over them. Arrange a few potatoes alongside the chops and top liberally with the chopped chives.


This meal is scrumptious. I only changed the fresh thyme to dried and I made it so the pork chops didn't have to be 1 1/2 inches thick.

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