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