Dana Gallagher
Hands-On Time
15 Mins minutes
Total Time
1 Hour 30 Mins minutes
Yield
Serves 6-8

How to Make It

Step 1

In a small bowl, combine the prunes and red wine; set aside.

Step 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.

Step 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.

Step 4

Remove from heat. Stir in the brandy (if using) and half-and-half. Serve warm over thick slices of toast.

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Ratings & Reviews

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Reviews
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