It’s hard to describe just how incredibly delicious this meal is: butter-browned pork chops and prunes swollen with wine married in a meaty, creamy sauce. It’s an awesome recipe to have up your sleeve because it can be completed in about 25 minutes and requires little prep. Serve it with a leafy salad and the starch of your choice: potatoes, rice, couscous, egg noodles and crusty bread all do the trick here.
- 1 tbsp butter
- 1 tbsp olive oil
- 2-4 pork chops
- salt and pepper
- 2 sprigs fresh thyme
- 2-4 garlic cloves, peeled and smashed
- 1 cup white wine
- 1 cup pitted prunes
- 1/2 cup heavy cream
Melt the butter and oil in a heavy pan (with a lid) over medium-high heat. When the butter has melted, place the pork chops in the pan and brown evenly on both sides. Cook for about 4 minutes each side. Season with salt and pepper and toss the garlic and thyme into the pan.
Scatter the prunes around the pork chops and pour the wine into the pan. Cover and turn the heat down so the mixture simmers slowly. Cook for about 20 minutes, until the pork chops are cooked through ( if you use a meat thermometer, about 65°C /145°F ).
Transfer the pork to a platter and reduce the liquid on medium-high heat to about 1/2 cup. Slowly add the cream and stir until the sauce is thickened.
Spoon the prunes and pour the sauce over the meat and serve.