Pork Chops with Brandy and Prunes
Recipe courtesy of Cristina Ferrare
Pork Chops with Brandy and Prunes
Servings: Serves 4
  • 1/3 cup prunes, pitted and chopped
  • 1/4 cup brandy
  • 4 seven-ounce bone-in pork rib or center cut chops
  • 2 Tbsp. olive oil
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. cracked pepper
  • 1/2 tsp. sugar
  • 1 medium shallot
  • 2 tsp. minced fresh thyme
  • 3 Tbsp. unsalted butter, cut into 1/2-inch cubes
Soak chopped, pitted prunes in brandy. Rub both sides of each chop with 1/8 teaspoon olive oil and sprinkle with salt and pepper. Then, sprinkle chops evenly with sugar.

Place the chops in a cold, 12-inch non-stick skillet and press the meat of each chop into the pan using your hands, then place the pan on the stove on medium heat. Cook for 5 minutes per side until the center of each chop registers 140° with a meat thermometer. Transfer chops to a platter.

Add 1 teaspoon of olive oil and 1 minced shallot to the empty skillet with pan juices. Set the skillet over medium heat and cook, stirring occasionally until shallots have softened for about 2 minutes.

Add brandy and prunes and cook for about 3 minutes until the brandy has reduced to about 2 tablespoons. Turn off heat, mix in 2 teaspoons of minced fresh thyme leaves and cubed butter until melted and combined. Adjust seasoning with salt and pepper.

To serve, spoon sauce over chops.

Prep Time: 15 minutes
Inactive Prep Time: 0 minutes
Cook Time: 1 hour 15 minutes

This recipe may appear slightly modified from what you've seen on television.


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