6
2-1/2
ar
ar
ar
------
6
2
3
2
1
2
1/2
1/4
2
3/4
1
1
------
|
oz
#
T
---
oz
oz
oz
T
t
t
T
c
T
T
---
|
Prunes (1)
Pork Chops (2)
Salt
Pepper
Olive Oil
-- Sauce
Onion
Carrot
Celery
Butter
Bouquet Garni (3)
Cloves
Salt
Pepper
Wine Vinegar, red
Wine, red
Butter
Flour
-- Garinish
Parsley
|
Do Ahead: - (2 hrs)
- IF Needed: set PRUNES to soak in cold water
for a couple of hours. (see Note-1)
SAUCE - Make this First - (50 min)
- Chop ONION, CARROT and CELERY small. Mix
- In a sauté pan melt 2 T Butter. Stir in Onion
mix, Bouquet Garni, Cloves, Salt and
Pepper. Fry stirring over moderate flame until onions are
light golden.
- Stir in Vinegar and Wine. Simmer for about 20 minutes,
adding water as needed.
- Meanwhile: place soaked Prunes in a saucepan with just enough
water to cover. Bring to a simmer, cover and poach over very low flame
for 20 minutes.
- Strain the Sauce, discarding solids. You should end up with 1-1/4 to
1-1/2 cups.
- Work together 1 T soft Butter and 1 T flour to make a
beurre manié. Break it into small pieces and stir them
into the sauce. Cook over low flame for a few minutes, stirring
frequently, until the lumps have all dissipated and the sauce is
somewhat thickened.
- Stir in cooked Prunes and cook another minute or so. Keep
warm (or reheat when needed).
CHOPS - (20 min)
- Season chops lightly with salt and pepper.
- Heat Oil in a heavy skillet and fry
Chops until golden brown on both sides. Keep warm.
- Meanwhile: chop PARSLEY for garnish.
- To serve, arrange Chops on warm plates. Ladle some sauce over
and arrange a few Prunes around them. Garnish the chops with
chopped Parsley.
|
