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

  • 25minutes
  • 947calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3-4 prunes , chopped

  2. 59.14 ml apple juice

  3. 4 center-cut pork chops

  4. 1 1/53 ml salt

  5. 1 1/53 ml black pepper

  6. 4.92 ml oil

  7. 29 1/28 ml shallots , chopped

  8. 59.14 ml cognac

  9. 236 1/29 ml veal stock

  10. 12 white pearl onions

  11. 29 1/28 ml butter , cut in small pieces

  12. 113 1/39 g egg noodles, cooked and tossed with butter

  13. 59.14 ml fresh parsley , chopped (for garnish)

Instructions Jump to Ingredients ↑

  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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