This recipe is from the archives of the Del Monte (dried prune) test kitchens. I have not tried it out yet, but it sounds so rich and delicious!
My Private Note
Units: US | Metric
- 1Brown the pork chops in a skillet.
- 2Add 1/4 cup of the wine and simmer, covered, for 25 minutes.
- 3While the chops are simmering, place the prunes and the remaining wine in an ovenproof dish and bake in 300°F oven for 20 minutes.
- 4Once done, remove the pork chops from the skillet and add the heavy cream and current jelly to the hot skillet.
- 5Coook quickly, over high heat, stirring constantly, until the sauce is thick and shiny.
- 6Pour the sauce over the pork chops and garnish with the baked prunes in wine.
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Nutritional Facts for Pork Chops Parisienne With Prunes
Serving Size: 1 (322 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 492.0
- Calories from Fat 326
- Total Fat 36.2 g
- Saturated Fat 18.6 g
- Cholesterol 156.5 mg
- Sodium 94.3 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 0.0 g
- Sugars 3.3 g
- Protein 23.8 g
The following items or measurements are not included:
dried pitted prunes