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.