Pork, Port and Prunes

I dare you to say pork, port and prunes five times fast! It might be a challenge to pronounce but not so hard to eat, at least that was the big guy's vote. My tastebuds are still on hiatus and recognize only spicy hot flavors. Subtle just doesn't cut it although when you get a load of this recipe you'll be wondering just what's so subtle about it. 

Another keeper from Nick Stellino, this quick and easy dinner combines cumin, thyme, onion and garlic with mellow port and sweet tender prunes to create a dish that sings with the flavors of the Mediterranean. Because the pork is cooked very quickly at high heat, it's crispy on the outside and moist and tender inside. Truthfully it's just a vehicle for the real kicker which is the sauce. Port in anything just HAS to be good doesn't it?

Pork Chops with Prune-Port Sauce (adapted from Nick Stellino’s Mediterranean Flavors)

3/4 cup dried prunes

1 cup water

1/4 cup Tawny Port

4   1-1/2 inch center cut boneless pork chops

1-1/2 tablespoons flour

1-1/2 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

2 tablespoons olive oil

1 tablespoon butter

1/2 cup chopped onion

4 garlic cloves, coarsely chopped

2 teaspoons dried thyme

1-1/2 teaspoons cumin

1/4 cup Tawny Port

3/4 cup beef broth

1/2 cup reserved prune juice

1 Tablespoons corn starch

Place prunes in a microwave safe bowl. Add water and port. Cook on high for 90 seconds until liquid comes to a boil. Remove and set aside to allow prunes to hydrate. When plump, drain liquid reserving one half cup. Set aside prunes.

Combine flour, cumin, salt and pepper. Dredge pork chops in mixture, coating well on both sides. Shake off excess. Heat heavy skillet over medium high heat, add olive oil and butter and when sizzling add pork. Cook for 4 minutes per side until well browned. Remove from pan, and keep warm. Add onion, garlic, thyme and cumin to pan. Cook stirring for 3 to 4 minutes until onion is soft and garlic just begins to brown.  Add port and cook until reduced by one half. Add beef broth, bring to a boil, and boil sauce for 2 to 3 minutes until it starts to reduce. Lower heat to a simmer and add prunes. Return pork to the pan. Mix together cornstarch with prune juice and add to pan, stirring well to incorporate slurry into sauce. Cook until sauce has thickened and pork is cooked through (another 3 or 4 minutes). Serves 4.

Hint - watching your carbs? This isn't too bad in the carb department as long as you serve it with green veggies instead of grits or potatoes.

Comments

[Nanan]

Looks and sounds tasty to me! Hope all is well in your world - dogs, cats and humans included!

[pam]

Pork, port and prunes - I am soooo there!

[June]

Lea - we're getting there. Hope you're feeling better too!

Pam - I think the sauce would be great with chicken as well.

[Mags]

I've made a similar recipe using port and mission figs (it's a Giada recipe) and I really liked it so I can surmise that the flavors would be quite similar. Looks delicious June. But my taste buds are still under the weather too.

[June]

Mags - now might be the perfect time to have a pepper eating contest. Hope you're feeling better soon.

[Betty Prewitt]

Another wonderful recipe. Knowing my son from growing up I did not put the prunes on his pork just the sauce but I put them on mine and Don's, He looked at our plates and asked if it was prunes and I told him yes but I didn't put any on his plate. Good thing he probably would have missed all the good flavors he mentioned after devouring it.

[June]

Betty, I do believe you've very quickly moved into the position of "number 1 fan" (you're tied with the big guy, lol). Thanks so much for being inspired!

[Betty Prewitt]

The Big Guy keeps me motivated into trying new things. I have to admit the smell from the microwave is hard to resist sometimes.

[June]

Betty - you might have to play thief every once in a while just to keep him in line. LOL

[Shaun]

I'm doing this one when my daughter stays over next, she's a fan of prunes, I'm not 100% on them but I have a recipe for beef stew that uses prune juice so its time to broaden my tastes, anyway fried pork chops and port, got to be good!!!

[June]

Shaun - I know what you mean about prunes but they really are wonderful combined with port. I can't think of a substitute except for dried figs as was Mags' suggestion.

[Shaun]

Figs I cant take, no way...but dried apricots I adore in a spicy chicken tagine!

[Shaun]

In fact when we were in Scotland last, at the hotel, I had the local kippers every morning and Megan had stewed prunes every morning...I presume now they were steeped in port...no wonder she loved them lol!

[June]

Oh Shaun - you made me laugh at this one. I agree about apricots and chicken, especially with some good green olives. Love it! As for port, it's kinda' like bacon in my mind. It'll make any dish soar higher.