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Ingredients
- 4 x Center-cut pork chops
- 1/2 c. All-purpose flour
- Â Â Salt & pepper
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 1 x Yellow onion, sliced thinly
- 2Â 1/2 c. Chicken stock
- 3/4 c. Red wine
- 1/2 c. Pitted prunes
- 1/2 c. Dries apricots
Directions
- Trim the pork chops of any excess fat. Season the flour with salt & pepper.
- Coat each pork chop with flour and shake off the excess. Heat the oil and butter in a large high sided, heavy duty saute/fry pan. Brown the pork chops on each side and transfer to a plate. Set aside the chops and remove all but 2 Tablespoons of the oil/butter mix from the pan. Add in the sliced onions to the pan and saute/fry till golden brown. Place the pork chops on top of the onions. Add in the stock and the wine and bring the mix to a simmer. Add in the prunes and apricots, cover the pan, and simmer till pork is very tender about 1 hour.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1124g | |
| Calories 1257 | |
| Calories from Fat 476 | 38% |
| Total Fat 53.94g | 67% |
| Saturated Fat 13.29g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1037mg | 43% |
| Potassium 2222mg | 63% |
| Total Carbs 152.99g | 41% |
| Dietary Fiber 15.9g | 53% |
| Sugars 69.07g | 46% |
| Protein 17.56g | 28% |
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