INGREDIENTS

  • 1/4 cup prunes
  • 1/4 cup apple juice
  • 4pork chops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oil
  • 2 tablespoons shallots , chopped
  • 1/4 cup cognac
  • 1 cup veal stock
  • 12white pearl onions
  • 2 tablespoons butter , cut in small pieces
  • 1/4 cup fresh parsley , chopped (for garnish)

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a blender puree prunes with enough apple juice to make a smooth paste.
  3. Heat a skillet over high heat, season chops and sear in oil until well-browned on all sides.
  4. Transfer to a baking dish and roast for about 10 minute.
  5. In skillet sweat shallots in pan drippings until tender.
  6. Carefully add Cognac, WATCH OUT it will flame; if not, ignite with a match.
  7. Shake pan until flames die out.
  8. Continue cooking, scraping bottom of pan too incorporate any browned bits.
  9. Add stock, white pearl onions, and prune puree and boil until reduced by half.
  10. Stir in 2 butter, just until melted.
  11. Plate up pork chops (egg noodles recommended) and pour sauce over top.
  12. Sprinkle with parsley.