This is a very flavorful dish that is elegant and delicious. Perfect for a formal dinner or a cold winters night. Plate up the chops over some warm buttered egg noodles for a fabulous presentation. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
- 3 -4 prunes, chopped
- 1⁄4 cup apple juice
- 4 center-cut pork chops
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon oil
- 2 tablespoons shallots, chopped
- 1⁄4 cup cognac
- 1 cup veal stock
- 12 white pearl onions
- 2 tablespoons butter, cut in small pieces
- 4 ounces egg noodles, cooked and tossed with butter
- 1⁄4 cup fresh parsley, chopped (for garnish)
- Preheat oven to 350 degrees F. In a mini food processor puree prunes with enough apple juice to make a smooth paste.
- Heat a skillet over high heat, season chops with salt & pepper. Sear chops in the oil until well-browned on all sides. Transfer to a baking dish and bake for about 10 minutes.
- Meanwhile, in the same skillet from chops, sweat shallots in pan drippings until tender. Make sure your stove fan is off then carefully add Cognac as it will flame; if not, ignite with a match. Shake pan until flames die out. Continue cooking, scraping bottom of pan too incorporate any browned bits.
- Add veal stock, pearl onions, and prune puree and boil until reduced by half. Stir in butter, just until melted. Plate up pork chops over buttered egg noodles and pour sauce over top. Sprinkle with fresh parsley and serve.