Name: Pork Chops with Prunes
Total time: 50 min
Ingredients: 4 (10- to 12-ounce) bone-in pork rib chops , 1 inch thick, trimmed; 2 teaspoons granulated garlic; 1 1/2 teaspoons table salt , divided; 1 1/2 teaspoons pepper , divided; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 3 shallots , minced; 3 garlic cloves , minced; 1/2 cup brandy; 6 sprigs fresh thyme; 1 cup heavy cream; 1/2 cup chicken broth; 1 teaspoon grated lemon zest; 16 prunes , quartered; 1 tablespoon chopped fresh chives

Why This Recipe Works

The pairing of mild pork with prunes has been celebrated in classic French cooking for centuries. Inspired by tradition, we wanted perfectly cooked pork chops with a remarkable sauce that underscored the prunes’ deep fruitiness. We sprinkled bone-in rib chops with granulated garlic, salt, and pepper and seared them in a skillet to start. Once the browned chops were removed from the skillet, we added butter to the remaining fat to begin the sauce. We stirred in minced shallots and garlic for depth along with brandy (off the heat because it can flame up) to reduce and concentrate the spirit. Heavy cream provided richness while chicken broth and lemon zest created a bright sauce with a fluid consistency. We added the chops back to the pan and covered them to finish cooking in the sauce. While the pork rested, we added the prunes to soften and soak up the rich sauce. To serve, we spooned the sauce and prunes over the sliced chops and then sprinkled them with chopped chives for freshness.

Before You Begin

For the best results, choose high‑quality prunes and brandy here. We recommend using a brandy that you’d be happy drinking.

Instructions

Pat chops dry with paper towels, then sprinkle with granulated garlic, 1¼ teaspoons salt, and 1 teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chops and cook until browned, about 2 minutes per side (chops will still be raw). Transfer chops to plate; set aside.

Add butter to fat left in skillet and melt over medium heat. Add shallots and cook until softened, about 1 minute. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in brandy and thyme sprigs. Return skillet to heat and cook until brandy is almost evaporated, about 3 minutes.

Stir in cream, broth, lemon zest, remaining ¼ teaspoon salt, and remaining ½ teaspoon pepper and bring to simmer. Nestle chops into sauce and add any accumulated juices. Cover and cook until pork registers 140 degrees, about 4 minutes. Transfer chops to carving board and let rest while finishing sauce.

Add prunes to sauce. Bring to boil over medium-high heat and cook, uncovered, until prunes have softened and sauce has thickened slightly, 3 to 5 minutes. Discard thyme sprigs. Slice chops, transfer to platter, and top with sauce and prunes. Sprinkle with chives and serve.