O Fig Balsamic Vinegar

O California Extra Virgin Olive Oil

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Pork with Prunes and O Fig Balsamic Vinegar



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


  1. Pre-heat oven to 350° F.
  2. Pat pork chops dry and season with salt. Dredge in flour, shaking off excess.
  3. Heat O California 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.
  4. Brown chops in batches, turning over once, about 5 minutes per batch.
  5. Transfer to plate. Add shallot to pot and sauté until golden, 2-3 minutes.
  6. 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.
  7. Return chops to pot with prunes. Braise, covered, in the middle of oven until chops are very tender, about 45 minutes.
  8. 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.