Receta Pork Chops Stuffed With Prunes And Pine Nuts

• 12 ounce Prunes stones removed
• 3/4 c. Port wine
• 1 Tbsp. Extra virgin olive oil
• 3 Tbsp. Pine nuts
• 1/2 tsp Salt
• 1/4 tsp Freshly-grnd black pepper
• 6 x Loin pork chops, thick-cut on the bone
•     (about 8 ounces each)
• 1 tsp Salt
• 1/2 tsp Freshly-grnd black pepper
• 1 Tbsp. Extra virgin olive oil
• 6 med Shallots finely minced
• 1/2 c. Port wine
• 2 c. Beef broth reduced by half
• 2 Tbsp. Unsalted butter cut into 4 pcs
• 2 tsp Lemon juice

Direcciones