Pork Chops Parisienne With Prunes

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!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  pork chops, 1-inch thick,center cut
• 1  cup dry white wine
• 12  dried pitted prunes
• 1  cup heavy cream
• 1  tablespoon red currant jelly

Directions

1. Brown the pork chops in a skillet.
2. Add 1/4 cup of the wine and simmer, covered, for 25 minutes.
3. While the chops are simmering, place the prunes and the remaining wine in an ovenproof dish and bake in 300°F oven for 20 minutes.
4. Once done, remove the pork chops from the skillet and add the heavy cream and current jelly to the hot skillet.
5. Coook quickly, over high heat, stirring constantly, until the sauce is thick and shiny.
6. Pour the sauce over the pork chops and garnish with the baked prunes in wine.