Olive Magazine
Braised pork chops with cider vinegar and prunes

Braised pork chops with cider vinegar and prunes

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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.

Nutrition:
NutrientUnit
kcal579
fat43g
saturates14.6g
carbs14.2g
fibre1.9g
protein31.3g
salt0.74g
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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

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

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