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Recipe by: lela
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See below ingredients and instructions of the recipe
8 Center-cut pork chops (about
-1/2 inch thick), trimmed
1/3 c All purpose flour
1/4 c Vegetable oil
2 lg Onions, sliced
5 c Canned low-salt chicken
-broth
1 1/2 c Dry red wine
3/4 c Pitted prunes
1/2 c Dried apricots
3 tb Chopped fresh parsley
Season pork with salt and pepper. Place flour in pie dish. Coat pork
with flour, shaking off excess. Heat oil in heavy large Dutch oven
over high heat. Add half of pork chops; cook until brown, about 3
minutes per side. Transfer to paper towels; drain. Repeat with
remaining pork chops. Drain all but 2 T oil from Dutch oven. Add
sliced onions to Dutch oven and saute until light brown, about 5
minutes. Place pork chops over onions. Add broth and wine. Bring to
simmer. Re- duce heat to medium-low. Cover; cook 15 minutes. Add
fruit. Cover; simmer until pork is very tender, about 45 minutes.
(Can be made 1 day ahead. Cover, chill. Rewarm over medium-low heat,
stirring occasionally, before continuing.) Using slotted spoon,
transfer pork to platter. Using same spoon, arrange onions and fruit
around pork. Tent with foil. Boil cooking liquid until thickened
slightly, stirring occasionally, about 20 minutes. Season with salt
and pepper. Spoon over pork. Top with parsley.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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