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Pork Chops With Pearl Onions In Prune Sauce Flambe Recipe

Indulge in this elegant and flavorful Pork Chops with Pearl Onions in Prune Sauce Flambé recipe! Perfect for a romantic dinner or a cozy winter night, this dish features juicy, tender pork chops bathed in a rich, decadent prune sauce with a hint of flambéed cognac. The pearl onions add a touch of sweetness, while the buttered egg noodles create a perfect bed for this culinary masterpiece. Impress your guests with this show-stopping recipe – it's easier than you think!

Prep Time 20 mins
Cook Time 25 mins
Calories 947.1 kcal
Protein 116g
Rating 4.5 (2 Reviews)
Pork Chops With Pearl Onions In Prune Sauce Flambe 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pork Chops With Pearl Onions In Prune Sauce Flambe

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How to Make Pork Chops With Pearl Onions In Prune Sauce Flambe

  1. Preheat oven to 350°F (175°C).
  2. In a mini food processor, puree 1 cup pitted prunes with 1/2 cup apple juice until smooth.
  3. Season 4 (1-inch thick) pork chops generously with salt and pepper.
  4. 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.
  5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
  6. 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.
  7. 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.
  8. Gently shake the pan until the flames subside.
  9. Continue cooking, scraping up any browned bits from the bottom of the pan.
  10. 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.
  11. Stir in 2 tablespoons cold butter, just until melted and incorporated.
  12. Cook 1 pound egg noodles according to package directions. Toss with 2 tablespoons butter.
  13. Plate the pork chops over the buttered egg noodles. Pour the prune sauce over the chops.
  14. Garnish with 2 tablespoons fresh chopped parsley and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

94g

Fat

86g

Carbs

29g

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Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes European French American Fall Recipes Holiday Recipes

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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Main Dish Pork Romantic Meat Taste Mood Number Of Servings