Ingrédients pour Pork Chops With Pearl Onions In Prune Sauce Flambe
- 1 cup pitted prunes
- 1/2 cup apple juice
- Center Cut Pork Chops
- 1/2 tablespoon salt (for brine)
- Black Pepper
- 2 tablespoons olive oil
- 1 cup finely chopped shallots
- 1/4 cup cognac
- 1 cup veal stock
- White Pearl Onions
- 3 tablespoons butter
- 1 pound egg noodles
- Fresh Parsley
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Comment préparer Pork Chops With Pearl Onions In Prune Sauce Flambe
- Preheat oven to 350°F (175°C).
- In a mini food processor, puree 1 cup pitted prunes with 1/2 cup apple juice until smooth.
- Season 4 (1-inch thick) pork chops generously with salt and pepper.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over high heat. Sear pork chops for 2-3 minutes per side, until well-browned.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
- Meanwhile, in the same skillet (remove from oven first), melt 1 tablespoon butter over medium heat. Add 1 cup finely chopped shallots and cook until softened, about 5 minutes.
- Turn off the stovetop exhaust fan. Carefully add 1/4 cup cognac to the skillet. (Caution: Cognac will ignite.) If it doesn't ignite, carefully light with a long match.
- Gently shake the pan until the flames subside.
- Continue cooking, scraping up any browned bits from the bottom of the pan.
- Add 1 cup veal stock, 1 cup pearl onions, and the prune puree to the skillet. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the sauce has reduced by half.
- Stir in 2 tablespoons cold butter, just until melted and incorporated.
- Cook 1 pound egg noodles according to package directions. Toss with 2 tablespoons butter.
- Plate the pork chops over the buttered egg noodles. Pour the prune sauce over the chops.
- Garnish with 2 tablespoons fresh chopped parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
94g
Fat
86g
Carbs
29g
