Pork Chops Braised with Wine, Prunes and Apricots

Pork Chops Braised With Wine, Prunes And Apricots Recipe

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Daily Inspiration S


These delicious braised chops go really well with mashed potatoes and a green vegetable such as green beans.


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20 Min
1 Hr 10 Min
Stove Top


  • 8
    center-cut pork chops
  • 1/3 c
    a. p. flour
  • 14 c
    oil, your choice
  • 2 large
    onions, sliced
  • 5 c
    low-sodium chicken broth
  • 1 1/2 c
    dry red wine
  • 3/4 c
    pitted prunes
  • 1/2 c
    dried apricots
  • 3 Tbsp
    chopped fresh parsley

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.

Printable Recipe Card

About Pork Chops Braised with Wine, Prunes and Apricots

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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