Ingredients

1 1/2 tablespoon flour

3 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

4 (1 1/2 inch) thick pork chops, bone-in or boneless

2 tablespoons olive oil

1 tablespoon butter

1/2 chp chopped onion

4 gralic cloves, thickly sliced

2 tablespoons chopped fresh thyme or 2 tablespoons dried

3/4 cup pitted, halved prunes )use canned prunes), juices drained and 1/4 cup reserved)

1/4 cup dry Madeira or Port wine

3/4 cup Beef Stock

2 tablespoons chopped fresh Italian parsley

Pork Chops with Prune-Port Sauce

Serves 4

Printable Version

Combine the flour, 1 1/2 teaspoons of the cumin, 1/4 teaspoon of the salt and 1/4 teaspoon fo the pepper on a plate. Coast both sides of the pork chops with the seasoned flour, shaking off the excess. Set aside.

Heat 1 tablespoon of the olive oil to the same pan set on medium-high heat. Cook the onion, garlic, the remianing cumin and the thyme for 3-4 minutes, until the garlic begins to brown. Add the prune halves and cook for 1minute to heat through. Pour in the wine and boil until reduced by half, about 1 minute. Stir in the reserved prune juice, the beef stock, and the remaining salt and pepper. Boil the sauce for 3-4 minutes, until it begins to thicken and become syrupy. Stir in the parsley and return the pork chops and any accumulated juices to the pan. Cook for 2 minutes longer to war, the chops and further thicken the sauce. Transfer the chops to serving plates and drizzle with the sauce.

Serve immediately.

Wine Suggestion - Cabernet Sauvignon