Best 11 Pork Chops Braised With Wine Prunes And Apricots Recipes

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Indulge in a culinary journey with our tantalizing pork chops braised in a harmonious blend of wine, prunes, and apricots. This delectable dish promises a symphony of flavors that will captivate your taste buds. The tender pork chops are lovingly nestled in a rich and flavorful sauce, infused with the fruity sweetness of prunes and apricots, complemented by the subtle acidity of wine. This recipe offers two irresistible variations: a classic version that showcases the natural flavors of the ingredients, and a daring rendition that adds a touch of smoky bacon and tangy mustard. Prepare to be enchanted by the heavenly aroma and exquisite taste of these pork chops, perfect for a memorable meal with loved ones.

Here are our top 11 tried and tested recipes!

PORK CHOPS WITH WINE AND GARLIC



Pork Chops with Wine and Garlic image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 tablespoons butter
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar
Lemony Green Beans, recipe follows, for serving, optional
1 pound thin green beans
2 tablespoons butter
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
  • Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
  • Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
  • Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
  • Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
  • Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
  • Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
  • Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

BRAISED PORK CHOPS WITH APRICOTS



Braised Pork Chops with Apricots image

Categories     Braise     Apricot     Pork Chop     Fall     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 tablespoon vegetable oil
two 1-inch thick loin pork chops
1 1/2 tablespoons unsalted butter
1/2 cup finely chopped shallot
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly grated orange zest
1 teaspoon grated peeled fresh gingerroot
1/3 cup dry white wine
1 cup chicken broth
1/2 cup thinly sliced dried apricots
1 1/2 teaspoons all-purpose flour
1 1/2 tablespoons minced fresh coriander

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add 1 tablespoon of the butter to the skillet and in it cook the shallot, the cumin, the ground coriander, the zest, and the gingerroot over moderately low heat, stirring, until the shallot is softened. Add the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 minutes, or until they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them warm. In a small bowl stir together well the remaining 1/2 tablespoon butter, softened, and the flour until the mixture is well combined, add the beurre manié to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops.

PORK ROAST STUFFED WITH APRICOTS AND PRUNES



Pork Roast Stuffed with Apricots and Prunes image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 8 to 10 minutes

Number Of Ingredients 5

1 whole center-cut boneless pork loin (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1 (6-ounce) jar apricot chutney
1 (16-ounce) box dried apricots
2 (16-ounce) boxes dried prunes

Steps:

  • Preheat oven to 350 degrees F.
  • Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
  • Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

BRAISED PORK FILLETS WITH PRUNES AND CREAM SAUCE



Braised Pork Fillets with Prunes and Cream Sauce image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10

18 large dried pitted prunes
2 cups dry white wine
6 rib pork chops, 1 1/2-inch thick
Canola oil
1/4 cup each diced carrot, celery, and onion
2 to 3 tablespoons unsalted butter
1 cup heavy cream or creme fraiche
2 teaspoons red currant jelly
1 teaspoon lemon juice
1 tablespoon minced parsley

Steps:

  • Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.
  • Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)
  • Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.
  • Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.
  • Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.
  • Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.

HONEY APRICOT PORK CHOPS



Honey Apricot Pork Chops image

These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.

Provided by Christie Biggers

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 7

4 boneless pork chops
Kosher salt and fresh cracked pepper to taste
1 tablespoon olive oil
2 tablespoons honey
4 fresh apricots, pitted and cut into wedges
3 cloves garlic, minced, or to taste
1 teaspoon chopped fresh parsley

Steps:

  • Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
  • Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 g

BRAISED PORK WITH PRUNES



Braised pork with prunes image

Delicious and comforting pork and prune dish that takes only ten minutes to prepare

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Time 2h

Number Of Ingredients 9

1 tbsp olive oil
600g pork shoulder, roughly cut into 5cm chunks
small knob butter
1 onion , sliced
1 tbsp plain flour
2 large glasses fruity rosé or white wine
300ml chicken stock
140g dried prunes (about 12)
handful fresh parsley , chopped, to serve

Steps:

  • Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
  • Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.54 milligram of sodium

BRAISED PORK LOIN WITH PRUNES



Braised Pork Loin with Prunes image

Categories     Garlic     Mustard     Onion     Pork     Braise     Prune     Cognac/Armagnac     White Wine     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 21

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups pitted prunes (14 oz)
1 cup Armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 California bay leaf or 2 Turkish
1/4 teaspoon black peppercorns
2 whole cloves
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tablespoons red-wine vinegar
Special Equipment
a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil

Steps:

  • Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
  • Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
  • Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
  • Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
  • Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
  • Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
  • Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
  • Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
  • Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
  • While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

PORK CHOPS BRAISED IN WHITE WINE



Pork Chops Braised in White Wine image

Adapted from the American Heart Association Cookbook edition of 1978. One of my favorite pork chop recipes.

Provided by TXOLDHAM

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon dried sage, crumbled
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon fresh garlic, finely chopped
1 teaspoon salt
fresh ground pepper
4 pork loin chops, very lean about 1-inch thick center-cut
2 tablespoons margarine
1 tablespoon olive oil
3/4 cup dry white wine
1 tablespoon fresh parsley, finely chopped

Steps:

  • Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops.
  • Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan.
  • Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender.
  • Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley.
  • Pour sauce over the pork chops and serve.

Nutrition Facts : Calories 376.1, Fat 29, SaturatedFat 8.9, Cholesterol 68.8, Sodium 707, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 18.2

CROCK POT PORK CHOPS WITH APRICOTS AND PRUNES



Crock Pot Pork Chops With Apricots and Prunes image

Dried fruits, such as apricots and prunes, have a lot of iron, and the iron is more readily absorbed when combined with vitamin C. This dish has it all. A nice dish to come home to.

Provided by Miss Annie

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
6 pork chops, trimmed (about 2-1/2 lb.)
2 onions, cut in wedges
2 garlic cloves, minced
1 cup dried apricot
1 cup pitted prune
1/2 cup orange juice
1/2 cup chicken stock
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In large skillet, heat oil over medium-high heat; brown pork chops.
  • Transfer to crock pot.
  • Add onions, garlic, apricots and prunes to pork chops.
  • Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot.
  • Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
  • Remove pork chops to plate and keep warm.
  • Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
  • Serve with chops.

PORK CHOPS WITH PRUNES



Pork Chops With Prunes image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

8 center-cut pork chops, about 1/2 inch thick
1/2 cup chopped onion
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
2 cups chopped pitted prunes
2 tablespoons brandy
1 tablespoon honey
Salt and freshly ground black pepper

Steps:

  • Trim excess fat from the chops. Mince about one tablespoon of the fat and heat it in a large skillet. Quickly brown the chops on both sides on a high heat in the fat. Remove chops.
  • Lower heat and add onion. Saute until tender and lightly browned. Add garlic and ginger and continue to cook, stirring for another minute or two. Add the prunes, brandy and honey. Stir.
  • Return the chops to the skillet along with any juices they may have released upon standing. Season with salt and pepper and baste with the sauce. Cover skillet and simmer very gently until the chops are just cooked through, about 20 minutes. Arrange chops on a platter. Taste sauce and adjust seasonings. Spoon sauce over chops and serve.

Nutrition Facts : @context http, Calories 929, UnsaturatedFat 19 grams, Carbohydrate 63 grams, Fat 36 grams, Fiber 7 grams, Protein 85 grams, SaturatedFat 12 grams, Sodium 1207 milligrams, Sugar 38 grams, TransFat 0 grams

PORK CHOPS BRAISED WITH WINE, PRUNES AND APRICOTS



Pork Chops Braised with Wine, Prunes and Apricots image

These delicious braised chops go really well with mashed potatoes and a green vegetable such as green beans.

Provided by Daily Inspiration S

Categories     Pork

Time 1h30m

Number Of Ingredients 9

8 center-cut pork chops
1/3 c a. p. flour
14 c oil, your choice
2 large onions, sliced
5 c low-sodium chicken broth
1 1/2 c dry red wine
3/4 c pitted prunes
1/2 c dried apricots
3 Tbsp chopped fresh parsley

Steps:

  • 1. Season pork chops with salt and pepper. Dredge in flour, shaking off excess. Heat oil in a large dutch oven over medium high heat. Add half of the pork chops; cook until brown - approx. 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining pork chops.
  • 2. Drain all but 2 tbsp. oil and add sliced onions. Saute until light brown, about 5 minutes
  • 3. Place chops over onions - add broth and wine. Bring to a simmer - then reduce heat to medium low and cover. Simmer about 15. Add fruit; cover and simmer until pork is very tender, about 45 minutes.
  • 4. Using a slotted spoon, arrange onions and fruit around pork chops. Tent with foil to keep warm.
  • 5. Boil cooking liquid until thickened slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Spoon sauce over pork and top with chopped fresh parsley.

Tips:

  • To achieve tender and flavorful pork chops, braising is a great cooking method as it allows the meat to cook slowly in a flavorful liquid.
  • For an extra layer of richness, brown the pork chops before braising to enhance their flavor and create a delicious fond in the pot.
  • Use a variety of liquids for braising, such as wine, broth, or a combination of both, to impart different flavors to the pork chops.
  • Don't be afraid to experiment with different seasonings and aromatics to create a customized flavor profile that suits your taste preferences.
  • For a more intense flavor, marinate the pork chops in a mixture of spices, herbs, and liquids before cooking.
  • To ensure even cooking, nestle the pork chops in a single layer in the braising liquid, making sure they are fully submerged.
  • For a perfectly tender texture, braise the pork chops until they reach an internal temperature of 145°F (63°C) as measured with a meat thermometer.
  • Enhance the flavor of the braising liquid by adding vegetables such as carrots, onions, and celery to create a flavorful base for the pork chops.
  • To add a touch of sweetness and acidity, incorporate fruits like prunes, apricots, or apples into the braising liquid, contributing a delightful balance of flavors.
  • Garnish the braised pork chops with fresh herbs like parsley or thyme to add a vibrant pop of color and a final touch of freshness.

Conclusion:

Braised pork chops with wine, prunes, and apricots offer a delectable and versatile dish that can be enjoyed for various occasions. The combination of tender pork chops, succulent fruits, and savory braising liquid creates a symphony of flavors that will tantalize your taste buds. Whether you prefer a classic preparation or a more adventurous flavor profile, this recipe provides a flexible framework for culinary exploration. Experiment with different ingredients, cooking techniques, and garnishes to create a personalized dish that reflects your unique palate and culinary preferences. Indulge in the delightful experience of braised pork chops, savoring the tender texture, rich aromas, and harmonious flavors that make this dish a true culinary delight.

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