Pork Chops with Prune Sauce

PUBLISHED ON: 08.08.2009

While I am downloading my photos and getting my thoughts together about my recent adventure to Holland and to Paris. I asked Erica from My Columbian Recipes to be a guest blogger and she agreed! Erica is a native Columbian and now lives in the U.S.. She enjoys sharing her passion for Columbian food and culture with her readers. She has a wonderful food blog site. I encourage you to visit her site at www.mycolombianrecipes.com

Thanks Erica!
Pork Chops with Prune Sauce
Colombians love all kinds of meat and pork is one of the country’s favorites. I remember my grandmother saying that she did not have any food in the house with which to cook, yet the pantry and refrigerator were filled with food. For Mamita and her family, not having meat in the house was like having no food at all.
The prune sauce goes great with the pork chops and you can use the sauce with other types of meat dishes as well.
(4 servings)
4-pork chops
1/4 cup salt
4 cups water
2 Tablespoons olive oil
1 cup pitted prunes
2 Tablespoons sugar
1/2 cup white wine
2 Tablespoons butter
1 cup water
Pinch of salt

1. Dissolve the salt in water in a large bowl. Place the pork chops in the mixture, cover and refrigerate for 20 minutes.
2. Remove the pork chops from the mixture and pat dry with paper towels.
3. Heat the olive oil in a large skillet over medium heat. Place the chops into the heated oil and cook about 5-7 minutes per side. Depending on the thickness of the chops. Transfer the pork chops to a plate.
4. Reduce heat to medium low. In the same pan, add the butter, prunes, water, pinch of salt and sugar. Cook for about 15-20 minutes, stirring occasionally with a wooden spoon. Add the wine and salt and continue cooking for 15 minutes more. Pour half of the sauce over the chops and serve immediately, using the remaining sauce as table gravy.

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