Pork and Prunes

0412dish-3
Photo by Dana Gallagher
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  • Serves 6-8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 609 calories
    • Calories 41 calories from fat
    • Fat 28 g
    • Sat Fat 11 g
    • Cholesterol 150 mg
    • Sodium 988 mg
    • Protein 45 mg
    • Carbohydrate 34 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 85 mg

In a small bowl, combine the prunes and red wine; set aside.Toss the pork with the salt and pepper. Place the butter and olive oil in a large Dutch oven over medium-high heat. Sear the pork until brown, working in batches. Add the garlic, stirring well, and cook for 1 minute. Add the prunes and wine and bay leaves, stirring to combine. Reduce heat to medium-low and cook, covered, for 5 minutes.Stir in 2 cups of the broth, partially cover, and cook for 10 minutes, stirring occasionally. Uncover and add the remaining broth, stirring well. Reduce heat to simmer and cook 1 hour or until the pork is tender.Remove from heat. Stir in the brandy (if using) and half-and-half. Serve warm over thick slices of toast.  

Ingredients

  1. Check 1 12-ounce package dried pitted prunes
  2. Check 2 cups red wine
  3. Check 3 1/2 to 4 pounds boneless country-style ribs, or pork stew meat, cut into chunks
  4. Check 2 teaspoons kosher salt
  5. Check 2 teaspoons freshly ground black pepper
  6. Check 2 tablespoons butter
  7. Check 1 tablespoon olive oil
  8. Check 2 cloves garlic, minced
  9. Check 2 bay leaves
  10. Check 4 cups chicken broth
  11. Check 2 tablespoons brandy (optional)
  12. Check 2 tablespoons half-and-half or heavy cream

Directions

  1. In a small bowl, combine the prunes and red wine; set aside.
  2. Toss the pork with the salt and pepper. Place the butter and olive oil in a large Dutch oven over medium-high heat. Sear the pork until brown, working in batches. Add the garlic, stirring well, and cook for 1 minute. Add the prunes and wine and bay leaves, stirring to combine. Reduce heat to medium-low and cook, covered, for 5 minutes.
  3. Stir in 2 cups of the broth, partially cover, and cook for 10 minutes, stirring occasionally. Uncover and add the remaining broth, stirring well. Reduce heat to simmer and cook 1 hour or until the pork is tender.
  4. Remove from heat. Stir in the brandy (if using) and half-and-half. Serve warm over thick slices of toast.