Pork Chops with Prune-Port Sauce


1 1/2 tablespoon flour
3 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (1 1/2 inch) thick pork chops, bone-in or boneless
2 tablespoons olive oil
1 tablespoon butter
1/2 chp chopped onion
4 gralic cloves, thickly sliced
2 tablespoons chopped fresh thyme or 2 tablespoons dried
3/4 cup pitted, halved prunes )use canned prunes), juices drained and 1/4 cup reserved)
1/4 cup dry Madeira or Port wine
3/4 cup Beef Stock
2 tablespoons chopped fresh Italian parsley
Serves 4
Printable Version
Combine the flour, 1 1/2 teaspoons of the cumin, 1/4 teaspoon of the salt and 1/4 teaspoon fo the pepper on a plate. Coast both sides of the pork chops with the seasoned flour, shaking off the excess. Set aside.
Heat 1 tablespoon of the olive oil to the same pan set on medium-high heat. Cook the onion, garlic, the remianing cumin and the thyme for 3-4 minutes, until the garlic begins to brown. Add the prune halves and cook for 1minute to heat through. Pour in the wine and boil until reduced by half, about 1 minute. Stir in the reserved prune juice, the beef stock, and the remaining salt and pepper. Boil the sauce for 3-4 minutes, until it begins to thicken and become syrupy. Stir in the parsley and return the pork chops and any accumulated juices to the pan. Cook for 2 minutes longer to war, the chops and further thicken the sauce. Transfer the chops to serving plates and drizzle with the sauce.
Serve immediately.
Wine Suggestion - Cabernet Sauvignon
©2013 Nick Stellino Productions