Braised Shoulder Pork Chops with White Wine and Prunes


by: Cooking Bird

This dish calls out for shoulder chops, instead of the leaner; more expensive center-cut rib or loin chops. The fat and tissue in shoulder chops give a moist melting consistency to the meat during the braising. This dish cooks for about 2 hours. Makes 6 main-course servings.


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serves: 6

1 cup prunes (pitted)

1 cup dry (or semidry) white wine

6 large shoulder pork chops



3 tablespoons pure olive oil

1 carrot (peeled and chopped)

1 onion (peeled and chopped)

3 tablespoons butter

1 cup chicken broth (or water)

1 tablespoon commercial meat glaze (or homemade meat glaze)

Bouquet garni

1/2 cup heavy cream (optional)

Nutrition Facts
Braised Shoulder Pork Chops with White Wine and Prunes

Servings Per Recipe: 6

Amount per Serving

Calories: 604

  • Total Fat: 33 g
  •     Saturated Fat: 12.6 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 181 mg
  • Sodium: 258 mg
  • Total Carbs: 23.1 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 12.8 g
  • Protein: 46.7 g

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1.  Season the chops and then brown on both sides over high heat. Transfer the chops to a plate.

2.  Add chopped carrots and onions to the pan with a little butter and stir over medium heat until well caramelized.

3.  Arrange the chops over the cooked vegetables.

4.  Pour in wine and/or broth to come halfway up the sides of the chops, and add a bouquet garni.

5.  Braise the chops until a knife slides in and out easily.

6.  Gently take the chops out of the pan and strain the braising liquid.

7.  Degrease the braising liquid. Here, it has been chilled and the congealed fat has been removed.

8.  Put the chops back in the pan. Here, prunes, softened in hot broth and cream, are added to the strained and degreased braising liquid.

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