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Ingredientes
- 8 x Center-cut pork chops (about 1/2 inch thick), trimmed
- 1/3 c. All purpose flour
- 1/4 c. Vegetable oil
- 2 lrg Onions, sliced
- 5 c. Canned low-salt chicken broth
- 1 1/2 c. Dry red wine
- 3/4 c. Pitted prunes
- 1/2 c. Dry apricots
- 3 Tbsp. Minced fresh parsley
Direcciones
- Season pork with salt and pepper. Place flour in pie dish. Coat pork with flour, shaking off excess. Heat oil in heavy large Dutch oven over high heat. Add in half of pork chops; cook till brown, about 3 min per side.
- Transfer to paper towels; drain. Repeat with remaining pork chops. Drain all but 2 Tablespoons oil from Dutch oven. Add in sliced onions to Dutch oven and saute/fry till light brown, about 5 min. Place pork chops over onions. Add in broth and wine. Bring to simmer. Re- duce heat to medium-low. Cover; cook 15 min. Add in fruit. Cover; simmer till pork is very tender, about 45 min. (Can be made 1 day ahead. Cover, chill. Rewarm over medium-low heat, stirring occasionally, before continuing.) Using slotted spoon, transfer pork to platter. Using same spoon, arrange onions and fruit around pork. Tent with foil. Boil cooking liquid till thickened slightly, stirring occasionally, about 20 min. Season with salt and pepper. Spoon over pork. Top with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 70 | 36% |
| Total Fat 7.9g | 10% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 375mg | 11% |
| Total Carbs 20.23g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.17g | 5% |
| Protein 4.42g | 7% |
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