Pork Chops Stuffed With Prunes And Pine Nuts
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
38
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
340 g
Prune (stoned)1 cup
Port Wine1 tbsp
Olive Oil3 tbsps
Pine Nut1 tsp
Salt6 medium
Shallot (finely chopped)2 cups
Beef Broth (reduced by half)2 tsps
Lemon JuiceDirections:
1
In a medium saucepan, combine the prunes with enough water to cover them by 1/4-inch
2
Bring to a boil and reduce the heat
3
Simmer gently, uncovered, for 20 minutes
4
Add 1/2 cup of the port and bring back up to the boil
5
Immediately reduce the heat to low, cover the pan and simmer for 15 minutes
6
Remove from the heat, drain the prunes, coarsely chop, and set them aside
7
Reserve the liquid
8
In a medium skillet, heat the olive oil over medium heat
9
Saute the pine nuts, stirring frequently for 1 or 2 minutes, until golden
10
Add the prunes and the remaining 1/4 cup of port to the pan
11
Continue cooking and stirring until the liquid is reduced to a glaze
12
Stir in the salt and pepper and cool to room temperature
13
Cut horizontally into the edges of the pork chops almost to the bones to create a pocket for the stuffing
14
Stuff the chops loosely (if there is leftover stuffing reserve it for the sauce)
15
Secure the edges of each chop with 2 toothpicks
16
Season the chops generously with salt and pepper
17
Preheat the oven to 350 and place a roasting pan in it to heat it up
18
Heat a large, heavy and well-seasoned skillet over medium-high heat until very hot
19
Sear the chops for about 1 1/2 minutes on each side
20
Transfer the chops to the pan in the oven and finish cooking them for about 20 minutes, until the chops are done through
21
Meanwhile, add the oil to the skillet which you used to sear the pork
22
Over medium-low heat, saute the shallots for 6 to 8 minutes, until translucent
23
Add the port, beef broth, and the reserved prune-cooking liquid to the pan and, if there was any filling leftover after stuffing the chops, add it now
24
Increase the heat to high and reduce the liquid, uncovered, until it is thickened and saucy, stirring frequently
25
Stir in the butter and lemon juice until the butter is completely absorbed
26
Serve the chops immediately, spooning the sauce over the top