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Pork Chops Stewed With Apples And Prunes, With Mashed Sweet Potatoes

Pork Chops Stewed With Apples And Prunes, With Mashed Sweet Potatoes

  • Yield: 4 servings


  • 2 tablespoons vegetable oil
  • 4 (1 1/2-inch thick) center cut pork chops
  • Salt and freshly ground black pepper
  • 1 cup julienned yellow onions
  • 2 large golden delicious apples, peeled, cored, and thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons minced garlic
  • 2 tablespoons light brown sugar
  • 1/4 cup Calvados or brandy
  • 1 1/4 cups chicken stock
  • 1/2 cup quartered pitted prunes
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • Mashed Sweet Potatoes


  • In a large deep saute pan, heat the oil over medium-high heat. Season the chops on both sides with salt and pepper. Add to the pan and cook until browned on both sides, about 4 minutes. Transfer to a plate to rest.   To the fat in the pan, add the onions and cook, stirring, until beginning to color, about 5 minutes. Add the apples, rosemary, and garlic, and cook, stirring, for 1 minute. Add the sugar and stir. Add the Calvados and bring to a boil, stirring to deglaze the pan. Add the stock and prunes and bring to a boil. Return the chops and any accumulated juices to the pan, cover, and reduce the heat to medium-low. Simmer until the pork and fruit are very tender and the pork reaches an internal temperature of 145 degrees F, 12 to 15 minutes.   Remove the pork to a plate and cover to keep warm. Add the cream to the pan and bring to a boil. Cook, stirring occasionally until thickened, 2 to 4 minutes. Remove from the heat and adjust seasoning, to taste. Pour any accumulated juices from the meat into the pan.   To serve, place the sweet potatoes in the middle of 4 plates and top with the chops. Spoon the sauce over the chops, garnish with parsley, and serve.