Pork with Prunes and O Fig Balsamic Vinegar


2 lbs. (1/2 half-inch) pork shoulder chops
½ tsp salt
¼ cup all purpose flour
3 tbls O Premium Extra Virgin Olive Oil
¾ chopped shallot (41/2 oz.)
½ cup O Fig Balsamic Vinegar
3 cups water
13/4 cups low sodium chicken broth
1 tsp allspice
1 ½ cups dried pitted prunes (11 oz.)

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Pork with Prunes and O Fig Balsamic Vinegar


Pre-heat oven to 350 degrees F.

Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat O Premium Extra Virgin Olive Oil in a 3 ½ half to 4 quart wide heavy pot such as a dutch oven over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to plate. Add shallot to pot and sauté until golden, 2-3 minutes. Add O Fig Balsamic Vinegar and boil, scraping up the brown bits, until reduced by half. Stir in water, broth and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in the middle of oven until chops are very tender, about 45 minutes. Transfer to serving platter using a slotted spoon. Boil sauce until reduced to one cup, about 20 minutes. Season with salt and pepper to taste and pour over the chops. Garnish with a dab of sour cream if desired, and serve.

4 Servings