
Braised Shoulder Pork Chops with White Wine and Prunes

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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.
ingredients
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serves: 6
1 cup prunes (pitted)
1 cup dry (or semidry) white wine
6 large shoulder pork chops
Salt
Pepper
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)
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
preparation

comments
Mommy_loves_to_cook
May 8, 2012