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.


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



  • 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


  • 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