pork chops braised with wine, prunes and apricots

How To Make pork chops braised with wine, prunes and apricots

• 1

  Season pork chops with salt and pepper. Dredge in flour, shaking off excess. Heat oil in a large dutch oven over medium high heat. Add half of the pork chops; cook until brown - approx. 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining pork chops.
• 2

  Drain all but 2 tbsp. oil and add sliced onions. Saute until light brown, about 5 minutes
• 3

  Place chops over onions - add broth and wine. Bring to a simmer - then reduce heat to medium low and cover. Simmer about 15. Add fruit; cover and simmer until pork is very tender, about 45 minutes.
• 4

  Using a slotted spoon, arrange onions and fruit around pork chops. Tent with foil to keep warm.
• 5

  Boil cooking liquid until thickened slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Spoon sauce over pork and top with chopped fresh parsley.
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