Braised pork chops with cider vinegar and prunes

Braised pork chops with cider vinegar and prunes

  • serves 4
  • A little effort

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.

Advertisement

Try these braised pork chops, then check out our baked pork chops, pork chops in ciderfried pork chops and more pork chop recipes.

Advertisement

Ingredients

  • olive oil
  • pork chops 4 thick ones, dusted with seasoned flour
  • shallots 8, sliced
  • cider vinegar 75ml
  • white wine 175ml
  • ready-to-eat prunes 100g
  • flat-leaf parsley a small bunch, chopped

Method

  • 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.

  • 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.

Nutritional Information

  • Kcals 579
  • Fat 43g
  • Saturates 14.6g
  • Carbs 14.2g
  • Fibre 1.9g
  • Protein 31.3g
  • Salt 0.74g
Advertisement