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Braised Pork Chops with Prunes and Apricots

Over the years, we have amassed a large collection of Dutch oven recipes, and we enjoy sharing them with others who appreciate this form of cast iron cooking. The popularity of Dutch oven cooking has increased greatly over the past several years as many people discover the benefits of using these cast iron pots and associated pieces of cast iron cookware. Most of our recipes can be used for indoor cooking in your oven or outdoors in a more traditional campfire setting.

This is a great winter dish, but it can be enjoyed year round. Pork is braised with prunes, apricots, fresh parsley and other seasonings. You get the feeling of a comfort food because of the small amount of gravy on the meat; however it is still a nicely, healthy, low calorie dish.

Ingredients:

8 Center-cut pork chops (about 1/2 inch thick), trimmed
1 1/2 c Dry red wine
3/4 c Pitted prunes
1/2 c Dried apricots
3 tablespoons Chopped fresh parsley
1/3 cup All purpose flour
1/4 cup Vegetable oil
2 large Onions, sliced
5 can Canned low-salt chicken broth

Cooking Instructions:

Prep time: 20 minutes
Cooking time: 1 hour

Cooking Steps:

  • Season pork with salt and pepper, then coat with flour, shake well to remove excess flour.
  • In a large Dutch oven heat oil over high heat then cook the pork for about 3 minutes per side or until browned. Transfer to a paper towel to drain excess oil.
  • Remove the oil from the Dutch oven leaving only 2 teaspoon oil. Add and saute the onions for about 5 minutes until brown.
  • Place the pork chops over the onions and add broth then the wine. Bring into simmer.
  • Reduce the heat to medium, cover and let it cook for about 15 minutes. 
  • Add the fruit, cover and let it cook for about 45 minutes until the pork is very tender (This can be made 1 day ahead. Cover, chill then re-heats over medium-low heat, stirring occasionally, before continuing.)
  • Transfer the pork to the platter using slotted spoon. Arrange the onions and fruits around the pork. Cover with foil. 
  • Boil the cooking liquid for about 20 minutes or until thickened slightly. Season with salt and pepper. Spoon over pork then top with parsley and serve.

Our Dutch oven recipes are primarily used with cast iron dutch ovens, but you may also use them with aluminum dutch ovens or enameled dutch ovens. If you are new to dutch oven cooking, we recommend you consider buying cookware made by a reputable manufacturer such a Lodge, Le Crueset, Staub, All-Clad, Mario Battali, Calphalon and Emerilware. We check prices regularly for dutch ovens and by far the best prices have always been found at Amazon.


 

 

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