Pork chops with prune sauce is inspired by the Colombian dish chuletas de cerdo con calsa de ciruelas. As we all know, Colombians are fond of meats, just like other Latin American countries, which is why they have a lot of grilled or fried meat recipes. I noticed that they just serve them with different toppings or sauces for variation.
When making the prune sauce, you may add more prune juice and just reduce it. If you do not feel like adding wine, just replace it with juice or simply adjust the amount of liquids to suit your taste.
If you ask me pork chops are yummier when fried, but if you opt to be healthier, you can grill it instead. As I always say, make sure not to overcook it as we do not want the meat to be hard. They should remain juicy. The best way to test this is to pierce the meat with a fork. Once it goes through easily then they are ready.
4 pieces pork chops
1/4 cup salt
4 cups water
4 tablespoons olive oil
For the sauce:
1 cup pitted prunes, coarsely chopped
1/4 cup prune juice
2 tablespoons sugar
1/2 cup white wine
2 tablespoons butter
1 cup water
Salt and white pepper to taste
Combine the salt and the water in a large bowl. Mix well. Soak the pork chops in this mixture. Cover it and refrigerate for 15-20 minutes. After, drain the pork chops and then pat them dry using paper towels.
Next, heat the olive oil in a large skillet over medium heat. Fry the pork chops in 2 batches for 5-8 minutes per side, depending on the thickness. Transfer the pork chops to a plate.
Set the flame to low and then melt the butter in the same pan. Add the water, prunes and sugar. Cook it for 15-20 minutes. Stir it occasionally. Pour in the wine and prune juice. Cook it for another 15 minutes, until the liquid is reduced and the sauce is thick. Season it with salt and pepper to adjust the taste. You may add more sugar if desired.
Place half of the sauce over the pork chops and then the remaining sauce in a small bowl or jug. Serve immediately with rice or potatoes.
Photo Courtesy Of: Â Â pengrinâ„¢