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Braised pork chops with cider vinegar and prunes
Published: December 19, 2014 at 2:28 PM
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Serves 4
A little effort
Total time: 1 hr and 10 mins
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This dish is baked with white wine and cider leaving the pork rich and succulent. Prunes add a wonderful sticky sweetness which compliments the salty pork. Serve on a bed of winter greens with new potatoes.
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Try these braised pork chops, then check out our baked pork chops, pork chops in cider, fried pork chops and more pork chop recipes.
Ingredients
Nutrition
-
olive oil
-
4 thick ones pork chops
dusted with seasoned flour
-
8 shallots
sliced
-
75ml cider vinegar
-
175ml white wine
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100g ready-to-eat prunes
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a small bunch flat-leaf parsley
chopped
Nutrition: per serving
- kcal579
- fat43g
- saturates14.6g
- carbs14.2g
- fibre1.9g
- protein31.3g
- salt0.74g
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Method
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step 1
Heat the oven to 160c/fan 140c/gas 3. Heat 1 tbsp oil in a frying pan and brown the chops on both sides. Pour in 2 tbsp oil and cook the shallots with a little seasoning for 5 minutes until soft. Add the vinegar and reduce by half, scraping the bits off the bottom. Add the wine and prunes and cook for 5 minutes.
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step 2
Put the chops in a baking dish and pour over the sauce. Cover with foil and bake for 50 minutes. Add the parsley and serve.
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