Pork Chops With Pearl Onions in Prune Sauce (Flambe')

READY IN: 25mins
Recipe by 2Bleu

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.

Top Review by FLKeysJen

Very elegant indeed. The sauce is delicious and I doubt anyone would guess what's in it! The pork chops are cooked perfectly so I'll use the "sear and bake" method for other recipes too. I substituted brandy for the cognac and chicken stock for the veal. Next time I'll make more sauce; since half of it cooks off, there's not any left for the noodles. Also the pearl onions weren't quite cooked enough so next time I'll try baking them in the oven with the meat. Excellent, different recipe-highly recommended!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. In a mini food processor puree prunes with enough apple juice to make a smooth paste.
  2. 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.
  3. 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.
  4. 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.

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