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!"
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Ready In:




  • Brown the pork chops in a skillet.
  • Add 1/4 cup of the wine and simmer, covered, for 25 minutes.
  • 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.
  • Once done, remove the pork chops from the skillet and add the heavy cream and current jelly to the hot skillet.
  • Coook quickly, over high heat, stirring constantly, until the sauce is thick and shiny.
  • Pour the sauce over the pork chops and garnish with the baked prunes in wine.

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  1. I haven't made this recipe in a very, very long time but found myself craving it recently. Finding 1" thick pork chops is rare unless you have a butcher near you that you have a relationship with. I will probably use a thinner cut and adjust the recipe accordingly. Red currant jelly is also not a common item unless you shop at a high end grocery store. I'm planning on creating this but will make some adjustments to allow for easily available ingredients so will edit this post accordingly. It was definitely a very delicious dish that I enjoyed in the past and I hope it will please my current family of 5 (this includes a 13 year old and a 4 year old so not sure how well this will go over). Update: This recipe was a huge success with everyone! I used six 1/2" pork chops for my family of 5 and added granulated garlic and a bit of fresh ground black pepper during the browning process (in an iron skillet). No currant jelly at the stores I went to so used grape jelly instead. I also used some of the wine from the prune bake to season the sauce as it had acquired some of their sweetness. The sauce was creamy, slightly sweet and savory from the pan drippings I left in the pan. It also went very well with the mashed potatoes I served with the pork chops.


  1. I used six 1/2" pork chops instead of the four 1" to feed a family of 5. I seasoned the chops VERY lightly with sea salt and fresh ground black pepper on one side then granulated garlic on both sides. The chops were lightly browned using an iron skillet then transferred to a large, deep skillet for the simmer in wine (pinot grigio) for the recommended time. I used the iron skillet (with drippings) to cook the sauce, using some of the wine from the baked prunes for added flavor. For the sauce, I used 1 3/4c heavy cream, approx 2/3c white wine and 2T grape jelly (currant wasn't available at the time). The sauce doesn't thicken well so may use a little corn starch next time.


Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
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