Braised pork chops with cider vinegar and prunes
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- olive oil
- 4 thick ones pork chopsdusted with seasoned flour
- 8 shallotssliced
- 75ml cider vinegar
- 175ml white wine
- 100g ready-to-eat prunes
- a small bunch flat-leaf parsleychopped
Nutrition: per serving
- kcal579
- fat43g
- saturates14.6g
- carbs14.2g
- fibre1.9g
- protein31.3g
- salt0.74g
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.
